Dairy Free Creamy Potato & Leek Soup

It’s about to be soup season baby! Who doesn’t love a good soup when the weather starts to cool down (that’s never for LA but we can pretend)?! Potato soup is super satisfying and the addition of leeks adds extra flavor that takes it to the next level.

The best part about this soup? It’s creamy AND dairy free! I feel like that is a great accomplishment. This soup is so good, and is even better if you use homemade chicken stock for it. You could also keep it vegetarian by using vegetable stock instead.

Happy soup season!

Ingredients:

• 1 lb potatoes (give or take)

• 4 large leeks

• 4 cloves garlic minced

• 1 tablespoon olive oil

• 7 cups chicken stock

• 1 teaspoon salt (or more depending on your taste)

• 1 teaspoon of pepper

• 1 bay leaf

• cayenne to garnish

• chives to garnish

Instructions:

• Wash and dry your vegetables. Prepare your leeks by discarding the bottom and leaves - you will only use the white and light green portion. Dice your potatoes.

• Heat your olive oil and cook the leeks for about 5 minutes - make sure to salt them. Add in the garlic and cook until fragrant for about 1 minute. Next add the potatoes, bay leaf, and stock.

• Bring the pot to a boil, and then lower the heat, cover, and let simmer for 30 minutes. Add more salt if needed.

• Use an immersion blender to smooth out the soup. You can use a blender in batches if needed (I used a Vitamin).

• Top your soup off with cayenne, pepper, chives, or even hot sauce! You can also serve with croutons or toasted bread.

Enjoy!