Cream Potato Leek Soup

Cream Potato Leek Soup

Cream Potato Leek Soup

1 hour

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Details
  • Serving Size:   6
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   13 Points
Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 2 large leeks
  • 1 tablespoon avocado oil or olive oil, plus more for green leek topper
  • 4 medium celery roots or 2 large ones, peeled and cubed
  • 10 fingerling potatoes cut into 1 inch pieces
  • ½ large cauliflower or 1 small one, large flowerettes separated from stem
  • 6 cups Beef Bone Broth
  • 2 cups water
  • 2 bay leaves
  • 3 teaspoons salt
  • 1 cup coconut milk
  • 2 teaspoon apple cider vinegar
  • 6 strips of cooked bacon
  • freshly ground black pepper
Instructions

Prep the leeks by separating the white and green parts and chopping both into ¼ inch pieces.In a large stock pot over medium heat, warm avocado oil.

Add the white part of the leeks and cook until they become translucent.

Add celery root, potatoes, cauliflower, broth, water, and bay leaves to the pot. Cover, increase to high heat, and bring to a boil. Then lower to medium heat. Cook until potatoes are soft, about 40 minutes.While the soup is cooking, heat the oven to 400F.Toss the green part of the leeks with avocado oil and a generous pinch of salt.

Lay out flat on a large sheet pan and roast for 10 minutes, or until just browned. Set aside until serving.

Remove the bay leaves from the soup and discard.Turn heat to low and transfer all of the cauliflower and half of the other ingredients into a high-speed blender. Blend until smooth. Then stir blended contents into the rest of the ingredients.Stir in coconut milk and apple cider vinegar.Ladle into bowls and top with green leek tops, crumbled bacon and black pepper (if using).

Serve piping hot.

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