Egg-Free Potato and Leek Soup with Crispy Croutons

Ingredients

• 4 Potatoes, peeled and chopped
• 2 Leeks, sliced
• 6 cups Vegetable broth
• 1/2 cup Dairy-free cream
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 2 cups Bread cubes

Instructions

1. 1Heat 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the 2 sliced leeks and cook for 5 minutes, stirring occasionally, until they are softened and translucent.
2. 2Add the 4 peeled and chopped potatoes and the 6 cups of vegetable broth to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
3. 3While the soup simmers, preheat your oven to 375°F (190°C). In a medium bowl, toss the 2 cups of bread cubes with the remaining 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper until the bread cubes are evenly coated. Spread the seasoned bread cubes in a single layer on a baking sheet and bake for 10-12 minutes, or until they are golden brown and crispy. Set the crispy croutons aside.
4. 4Once the potatoes are tender, carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy.
5. 5Stir the 1/2 cup of dairy-free cream into the blended soup. Season the soup with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper, stirring to combine.
6. 6Serve the soup hot in individual bowls, topped with the crispy croutons.

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