Once the weather dips its toe below 45 degrees, I am in the kitchen making soup. I LOVE soup. It’s so hearty, comforting and filling but doesn’t leave me feeling uncomfortable. Here’s a great dairy free creamy potato and leek soup that is perfect for a chilly day! If you prefer, you can toss some bacon in there and add another great flavor to it. Tastes great either way! This is also a soup that you can load up with veggies without the kids really noticing, since the base of it is made with squash. You can add any other vegetables you’d like to the soup, however! Please note, I suggest all organic or locally sourced ingredients! You can find almost all of these vegetables at your local farmer’s market as well.
For the Soup:
1 yellow onion, medium dice
4 cloves garlic, thinly sliced
1 whole leek, thinly sliced and washed
4 celery stalks, medium dice and washed
2 carrots, peeled and medium diced
4 large red potatoes, medium diced
4 cups spinach or leafy greens of your choice
3-4 cups vegetable or chicken stock
1/2 lb organic/pasture raised nitrate free bacon, small dice (Optional)
ghee or avocado oil for sauteing
For the Soup Base
1/4 cup Nutritional Yeast
1 small butternut squash, peeled, seeded and large dice
1 yellow onion, large dice
1 carrot, peeled and large diced
2 cloves garlic
2-3 cups vegetable or chicken stock
For the ‘cheezy’ soup base:
Saute the onion, carrots, squash and garlic until onions begin to soften. Cover with stock and let simmer until all vegetables are very tender when poked with a knife. Once vegetables are soft, put in a food blender with the nutritional yeast and blend until smooth. You may need to add more stock to get proper consistency. Soup should be creamy but not overly thick. Should resemble a chowder based soup. Season with salt and pepper. Set aside.
For the soup:
Saute onions, leeks. celery, carrots, garlic and bacon if desired, in ghee or avocado oil on medium-high heat. Saute until veggies begin to soften up. Add ‘cheezy’ soup base, diced potatoes and 1.5-2 cups of stock. Let simmer on medium heat until potatoes are tender when poked with a knife (about 15 minutes). Check consistency of soup, may need to add remainder of stock to thin it out. Add spinach/leafy greens, season with salt and pepper.