Papet Vaudois (Dairy-Free Leek and Potato Stew)

Ingredients

• 3 large Leeks
• about 680 g Potatoes (Yukon Gold or Russet)
• 4 cups Vegetable Broth
• about 113 g Dairy-free Cream Cheese
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp White Pepper
• 1 tsp Fresh Thyme
• about 225 g Smoked Sausage (plant-based)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Thoroughly wash and thinly slice the leeks (white and light green parts only).
2. 2Peel and dice the potatoes into 2.54 cm cubes.
3. 3Heat olive oil in a large pot or Dutch oven over medium heat.
4. 4Add the sliced leeks and sauté until softened, about 5-7 minutes.
5. 5Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
6. 6Stir in the dairy-free cream cheese and blend until smooth. Season with salt and white pepper.
7. 7Serve hot, garnished with fresh thyme (optional) and sliced smoked sausage.

Substitutions

Related Guides