Papet Vaudois (Dairy-Free Leek and Potato Stew)

Ingredients

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

Instructions

1. 1Thoroughly wash and thinly slice the leeks (white and light green parts only).
2. 2Peel and dice the potatoes into 1-inch 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

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