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Monday, November 9, 2015

Xtreme Potato Leek Soup (GF V Oil-free)

I first made this soup on a cold Hallow's eve! It was a blessing then, and an absolute joy the second time with fresh bread and coconut bacon. Give it a try with family and friends!

Serves: 4-6 | Time: 55 minutes

2 lbs gold potatoes
3 leeks, chopped
1 can white beans
4 cups veggie broth
2-4 cloves of garlic
10 drops liquid smoke
2 tsp hand-ground rosemary
1 tsp onion powder
1 tsp dried thyme
1 tsp pepper
3 bay leaves
Sea salt, to taste
Coconut bacon, opt

Wash the leeks and add to a pot with enough water to cover the bottom. Cover and cook until tender, about 10 minutes. Halfway through add the garlic.
Meanwhile, chop your potatoes.
Blend the leeks and garlic with four cups of vegetable broth.
Pour into the pot and add the diced potatoes, bay leaves, and herbs.
Bring to a boil. Reduce heat to medium and simmer for 45 minutes or until potatoes fall apart when pressed with a spoon.
Drain and rinse the beans. Remove bay leaves. Add beans, pepper, and salt to taste. I also like a squeeze of lemon juice.
The consistency is up to you. I just hand mashed the potatoes with a spoon and left some chunks. Some people like to blend it to a cream.
Top with better than bacon and serve with bread!

Create, share, love at first bite!