Dairy-Free Papet Vaudois (Leek and Potato Stew)

Ingredients

• 3 medium Leeks, thinly sliced
• 1.5 pounds Potatoes, peeled and diced
• 4 cups Vegetable Broth
• 1 cup Plant-Based Cream (e.g., Oat Cream)
• 2 tablespoons Olive Oil
• to taste Salt and Pepper
• 1 tablespoon Fresh Thyme, chopped

Instructions

1. 1Place a large heavy-bottomed pot on the stove and set the heat to medium. Add the 2 tablespoons of olive oil to the pot.
2. 2Add the 3 medium leeks, thinly sliced, to the pot. Cook, stirring occasionally, until the leeks are softened and look translucent, about 8 to 10 minutes. Do not let them brown.
3. 3Add the 1.5 pounds of potatoes, peeled and diced, and the 4 cups of vegetable broth to the pot. Increase the heat to medium-high and bring the mixture to a boil.
4. 4Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30 minutes, or until the potatoes are easily pierced with a fork.
5. 5Stir in the 1 cup of plant-based cream and the 1 tablespoon of fresh thyme, chopped. Heat the stew gently until it is warmed through, about 5 minutes. Do not let it boil.
6. 6Season the stew with salt and pepper to your taste. Serve immediately.

Substitutions

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