Ingredients

The following ingredients have 6 Servings
  • 3 leeks (white and light green parts)
  • 3 celery stalks (chopped)
  • 3 Tablespoons vegan buttery spread (or real butter)
  • 6 Yukon Gold Potatoes (peeled and diced)
  • 4 cups chicken stock (or vegetable stock)
  • 1 1/2 cups non-dairy milk (I used So Delicious unsweetened coconut milk)
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • parsley
  • cooked bacon

Instruction

  • Clean the leeks: Remove the dark green parts and the root ends and discard. Cut the leeks in half and then slice them into half moons. Place in a large bowl of cold water and use your hands to agitate to remove all the dirt. Remove from the water carefully, making sure any dirt stays at the bottom of the bowl.
  • Put the vegan buttery spread, leeks, and celery in a large stock pot. Cook over medium heat until the vegetables are softened, about 6-8 minutes.
  • Add the potatoes and stock, and bring to a boil. Reduce to a simmer and let cook until the potatoes are tender, about 20 minutes.
  • Add the non-dairy milk and salt and stir. Puree the soup using an immersion blender. I like to leave some potato chunks in there - you can decide how smooth you want the soup to be.
  • Season with more salt and pepper if desired. Serve topped with fresh parsley and bacon.