Leek and Potato Soup

Apart from the bacon garnish, this soup was prepared 100% vegan.  I’m not a vegan but sometimes have dairy issues, this is a warm comforting dish made without dairy, meat or MSG.

Start by making a vegetable stock with any leftover bits of veggies you have hanging around, if you have been paying attention you will have a small store of frozen end-of-veg ready for this occasion.  Add a garlic clove and pinch of salt, then barely cover the vegetables with water in a pot.  Bring to a boil and simmer for at least 30 minutes.

Cut the dark green tops off 2 – 3 leeks (use the greens in the stock).  Clean and finely slice the white ends of the leeks.  Slice a spring onion.  Crush and mince a garlic clove.  Dice 2 – 3 yellow potatoes.

Strain the veggies from the stock.

In a second pot, melt a spoonful of coconut oil.  Begin with the leek and onion, stirring to coat each slice.  When they are translucent add the garlic.  Cook until everything gets a hint of brown but be careful not to burn them.  Add the potatoes and stock.  Add a pinch of salt and 1/4 tsp white pepper.  Bring the liquid to a simmer and cook until the potatoes are soft.

Blend the soup to a smooth texture.  If you prefer some chunks of potato in the soup then blend half to 2/3rds of the soup.  Return the soup to the pot and keep warm until ready to eat.  Garnish with chives and bacon (isn’t there vegan bacon?)

Makes 4 servings.

Happy St. Patrick’s Day!

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