Roasted Potato Leek Soup (Dairy Free)
This is one of my favourite soups to make in the fall when leeks come into season. I've perfected a dairy free version that tastes just as amazing as the original recipe I used to make from Ina Garten. You and your family will love it!!
Servings: 6 servings
Ingredients
- 5-6 medium sized Yuokon Gold Potatoes, cut into 3/4" chunks (no need to peel)
- 1 bunch chopped leeks, white and light green parts, cleaned of all sand (about 4 cups) see instructions in above blog post for how to clean leeks
- 1/4 cup olive oil extra virgin
- sea salt and fresh ground pepper to taste
- 3 cups baby arugula optional (tastes great either way!)
- 1/2 cup dry white wine optional (use chicken broth instead if desired)
- 6 cups chicken broth
- 1 1/2 cups cashew cream (recipe linked in the instructions) if not dairy free you can use heavy cream and/or sour cream, or a mix of both if desired
- 1/4 cup nutritional yeast you can use fresh grated parmesan cheese or cheese of choice if not dairy free
Optional Garnishes (choose one or two):
- 6 pieces old fashioned thick cut bacon, browned and chopped
- pinch nutrtional yeast you can use fresh grated parmesan cheese or cheese of choice if not dairy free
- green onion or parsley, chopped
- handful crispy fried onions if not using bacon
Instructions
- Preheat oven to 400F.
- Add the potatoes and leeks to a large sheet pan lined with parchment paper. Toss with the olive oil and a generous seasoning of salt and pepper (about 1 tsp salt and 1/2 tsp pepper).
- Roast for 40-45 minutes until lighly golden brown and tender. If you are planning to use bacon as a garnish, go ahead and bake it at the same time! Simply add the slices to a sheet pan lined with parchment and roast for 30 minutes, or until cooked through and crispy nicely.
- Add the arugula, if using, and toss to combine. Roast for another 5 minutes until arugula is wilted.
- Add entire sheet pan contents to a large soup pot (easy hack: gather the 3 corners of the parchment paper and slide the contents into the pot from the empty corner). Stir in the wine (if using) and 1 cup of chicken broth and bring to a simmer over low heat, stirring until the alcohol smell dissapears (a minute or two).
- Add remaining chicken broth (If not using wine, you can add all the broth at once) and puree soup using an immersion blender until desired consistency. You can also transfer it to a blender and puree in batches if preferred.
- Stir in the cashew cream, nutritional yeast, and salt and pepper to taste (usually another tsp of salt and 1/2 tsp of pepper), bring to a gentle simmer. Check seasoning and adjust as needed (add more nutritional yeast or cheese for a cheesier flavour, add more chicken broth for a thinner consistency, add more salt and pepper for flavour).
- Serve hot with optional garnishes of choice. Today I used crisped bacon, parsley, and aged cheddar cheese. This soup goes well with some crusty bread and a simple green salad.
