The coziest soup for a long winter ahead! No cream needed with the help of blended starchy vegetables and some coconut milk. Omit the bacon and it can also be made vegan.
INGREDIENTS:
(serves 4)
2 tbsp butter, ghee, or olive oil
3 large leeks, sliced
2 garlic cloves, minced
1/2 lb bacon (4-5 strips)
1.5 lbs potatoes (yellow or gold)
1 parsnip (or a couple more potatoes)
3 cups veg or chicken stock
1 tsp salt
1 tsp fresh thyme
1/2 tsp garlic powder
1 tbsp dijon (I like whole grain)
2 tbsp nutritional yeast
1/2 cup full-fat coconut milk
chopped parsley
RECIPE:
Thinly slice leeks (only using the light green/white parts, cut off stalk). Roughly cube potatoes and parsnips (no need to peel either).
Add bacon to parchment or foil-lined sheet pan, spaced out. Heat oven to 400 and then cook until crisp, about 15 minutes. Set aside to cool when done.
While bacon cooks, heat butter or oil in a large pot or dutch oven over medium, add in leeks and cook for 5 minutes. Add in garlic, potatoes, parsnips, thyme, salt, garlic powder, and some black pepper. Cook for another few minutes, stirring often.
Pour in stock, bring to a boil and then reduce to a simmer. Cover and cook until potatoes + parsnips can be easily pierced with a knife, about 25-30 min.
Add about 2/3 of the mixture to the blender and process until creamy. You can also use a handheld immersion blender. Or you can leave everything whole if you prefer! I like to have a creamy soup with a little texture.
Pour the creamy mix back into the pot and then add in mustard, coconut milk, and nutritional yeast. Stir to combine and cook for a few minutes. Taste to see if it needs salt, pepper, or even a squeeze of lemon juice to freshen up. Add more coconut milk or stock if you’d like it thinner. Serve with crumbled bacon on top + fresh parsley.