Creamy Potato Leek Soup (lacto vegetarian soup)

[Guest guest]

Woohoo! My first recipe contribution to the list. I felt like having cream of potato-leek soup for lunch today, but I couldn't find any vegetarian recipes around for it. So I did a search and i found a similar recipe on allrecipes.com. It called for bacon & chicken broth so for the one I made I just left the bacon out & substituted vegetable for chicken broth. I also put skim milk in instead of heavy cream but I'll just print out the conversions i made. And if you want the bacon in it, just use veggie bacon. :-) I also made some size adjustments since it's just me eating this soup, so you can pretty much adjust this recipe to the way you want it and it'll come out fine. I also left the potatoes unpeeled because I like potato peels and I'm just too lazy today to peel them anyway. *ggg*

 

It took me about an hour to make this, so it's a fairly quick dish to fix in a pinch or even cook ahead of time, refrigerate, and warm up later.

 

Megan

 

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Creamy Potato Leek Soup(modified from a recipe found on allrecipes.com)

 

8 potatoes, peeled & cubed

4 cups vegetable broth

1 pound veggie bacon, cut into one inch pieces (optional) (when I modified this recipe I just left the meat bacon out of it)

3 leeks, sliced

1 cup heavy cream (or skim milk works just as fine; I also added more skim milk than the recipe called for, for an extra creamy taste)

olive oil

 

In a large saucepan or dutch oven (stockpot), bring potatoes and vegetable broth to a boil. Cook potatoes until tender. Meanwhile, sautee leeks in olive oil in a frying pan until tender, not browned. Set aside. (after this, if you're using veggie bacon brown/cook it in olive oil until cooked through). When potatoes are tender, stir in fried leeks, heavy cream/skim milk, ( & bacon). Stir to blend & remove from heat. Serve hot.