Dairy-Free Potato and Leek Soup

Instructions

1. 1Place a large pot on the stove over medium heat (approximately 148.9°C or 150°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 2 medium leeks, sliced, and cook, stirring occasionally, until they are softened and translucent, about 5 minutes.
2. 2Add the about 680 g of potatoes, peeled and cubed, to the pot. Pour in the 6 cups of vegetable broth and add the 1 bay leaf. Increase the heat to bring the mixture to a boil.
3. 3Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the potatoes are easily pierced with a fork and very tender.
4. 4Carefully remove and discard the 1 bay leaf from the pot. Use an immersion blender to blend the soup directly in the pot until it is completely smooth. If you do not have an immersion blender, carefully transfer the soup in batches to a regular blender, ensuring not to overfill it, and blend until smooth, then return the blended soup to the pot.
5. 5Stir in the 1 cup of dairy-free cream until fully combined. Heat the soup gently over low heat for 2-3 minutes, but do not let it boil.
6. 6Season the soup with the 1/2 teaspoon of salt and the 1/4 teaspoon of white pepper. Stir well to distribute the seasonings evenly.
7. 7Ladle the hot soup into individual bowls. Sprinkle the 2 tablespoons of chives, chopped, over the top of each bowl as a garnish before serving.

Related Guides