How Prepare Potato and Leek Soup

This rich and creamy potato and leek soup is dairy-free, made without heavy cream or butter, and loaded with wholesome vegetables and creamy potatoes.

Tips for making potato and leek soup

To make this recipe vegetarian and vegan omit the bacon and substitute the bacon fat with olive oil.

Red potatoes have been used to make this soup, but feel free to use your favorite type of potato or a combination of waxy potatoes and starchy potatoes. Use peeled potatoes for great results.

The cauliflower is optional, if you prefer a more potato-y soup, omit the cauliflower and add additional potatoes.

You can use any non-dairy milk alternative such as soy milk, almond milk, coconut milk, oat milk, etc

How to clean leeks

Remove the tough, dark green tips of each leek before cutting off the end. Only the white and light green portions should be consumed.

Chop the white and light green pieces to a thickness of 1/2 inch.

Place the rounds into a bowl of cold water. By separating the leeks with your hands, you may get rid of any dirt that might be lodged between the layers.

If the leeks are very unclean, swirl them in the water and rinse once or twice with fresh, clean water.

Once clean, remove the leeks with a slotted spoon and use a salad spinner to dry thoroughly.

Ingredients

250 g bacon

2 cups cauliflower, chopped into small florets

2 large leeks

1 large white onion

3 carrots, chopped

3 stalks celery, chopped

5 cloves garlic, minced

1 teaspoon Italian seasoning

1 kg red potatoes, scrubbed clean and halved

3 cups low-sodium vegetable broth, plus more as needed

Salt and pepper - to taste

1.5 cups dairy-free milk of choice

Spring onions to garnish

Procedure

Cut off the rough, dark green tips and the end of each leek. Cut up the white and light green bits into 1/2-inch-thick pieces, then place them in a dish of ice water.

Use your hands to separate the leeks, thus removing any dirt that may be stuck between the layers. Once clean, remove the leeks with a slotted spoon and set aside.

Arrange bacon in a large skillet and turn heat to medium and cook the bacon until the edges start to curl. Work in batches if necessary.

Cook the bacon until fully done and crispy on the other side. Transfer the bacon to a platter that is clean and paper towel-lined. Put the bacon fat aside.

Add two tablespoons bacon grease to a large soup pot set over medium-high heat. Add the onion to the pot. Sauté the onion for 3-4 minutes or until just started to soften and turn translucent.

Mix the leeks, carrots, and celery into the pot after adding them. Cook for a further 3 to 4 minutes while stirring occasionally. Add Italian spice and minced garlic after seasoning with salt and pepper. Cook for one more minute.

Stir together the potatoes, cauliflower, and vegetable broth in the pot. Bring soup to a low boil, then turn heat down to a simmer and cover.

Blend the soup in a food processor or hand blender. You can either puree the entire pot for a smooth soup or just half of it for a chunky soup.

Adding more or less milk, depending on how thick you like your soup, to the saucepan of soup over low heat. To taste, add more salt and pepper to the seasoning.

Plate the soup and garnish with fresh chopped spring onions, chopped bacon bits, and a drizzle of with some olive oil, if desired.