A warm & hearty potato leek soup—but dairy free! Great with a bit of crumbled bacon and green onion, and even better served with some sourdough bread.
Ingredients:
- Gold potatoes
- Leeks
- Garlic powder
- 2 large mason jars of chicken stock
- Olive oil
- Bacon to garnish
- Green onions to garnish
Directions:
- Cut leeks into thin slices and cook in a stockpot with some olive oil until done. Add a splash of water, chicken stock, or white wine to prevent sticking, if needed.
- Cut potatoes into small cubes and put them into pot. Cook for about a minute to combine with the leek.
- Add the chicken broth, bring to a boil.
- If you are garnishing with bacon, begin to cook the bacon.
- Cook until potatoes are tender—about thirty minutes.
- Turn off heat and use immersion blender to pulse the soup to a creamy consistency. Serve with bacon and green onions, if desired.
yikesadoodle! 