Description
I love leeks, and leek soup, and wanted to introduce my significant other to the dish. But he is definitely a meat and potatoes sort of guy, so i compiled this version of the dish for him. Remove the bacon and use veggie oil for a great vegetarian meal. Also tastes great with a dollop of soy sour cream substitute. It's dairy free for my milk allergy, but i'm sure regular milk products work just fine.
Ingredients
- Potatoes
- Leeks
- Vegetable Broth
- Soy Cream
- Bacon
- Garlic Powder
- Salt
- White Pepper
Instructions
- Please
- Bring vegetable broth to a boil in a 4 quart pot
- Add diced potatoes and cover the pot
- Allow to simmer until tender
- Chop the bacon into 1 / 2 inch chunks and cook in a large pan
- Slice the leeks thinly, using only the bulb and the lighter green parts of the leaves
- Once the bacon is crispy, remove the bacon pieces, leaving the grease
- Set bacon aside
- Saut the leeks in the bacon grease until the darkest slices yield slightly to a spoon or spatula
- Cover and allow to steam for 2-3 minutes until the dark slices cut easily with the edge of your stirring utensil
- Add the cooked leeks to your potatoes
- Using a hand blender or food processor, blend the potatoes and the leeks, slowly adding the soy cream and the spices
- Gently fold in bacon pieces
- Serve hot, or chill for a great summer cool down