Dairy Free Potato Leek Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 cups diced potatoes (yukon gold, sweet , or red new potatoes work best)
• 2 large leeks (or 3 medium)
• 6 cups vegetable broth
• 1 cup soy cream
• 1 (12 ounce) package bacon
• 1 tablespoon garlic powder
• salt, and
• pepper (to taste)

Recipe

• 1 please note that the bacon and leeks should be cooked at the same time that the broth and potatoes are being prepared.
• 2 bring vegetable broth to a boil in a 4 quart pot.
• 3 add diced potatoes and cover the pot.
• 4 allow to simmer until tender.
• 5 chop the bacon into 1/2 inch chunks and cook in a large pan.
• 6 slice the leeks thinly, using only the bulb and the lighter green parts of the leaves.
• 7 once the bacon is crispy, remove the bacon pieces, leaving the grease. set bacon aside.
• 8 sauté the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula.
• 9 cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil.
• 10 add the cooked leeks to your potatoes.
• 11 using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices.
• 12 gently fold in bacon pieces.
• 13 serve hot, or chill for a great summer cool down.