Dairy-Free Potato and Leek Soup with Bacon Crumb

This classic, thick and creamy dairy free potato and leek soup is topped with a crispy bacon and herb infused breadcrumb. Coming together in under an hour and made with just a few inexpensive ingredients, this easy and cosy meal is the perfect weeknight comfort food to feed the whole family.

Course Main Course

Cuisine Australian

Prep Time 20

Cook Time 30

Total Time 50

Servings serves

Calories 373kcal

Author Sally

Equipment

Ingredients

1 tablespoon olive oil
1 medium onion chopped
2 leeks sliced
2 garlic cloves crushed
4 medium potatoes chopped
3 cups chicken stock or vegetable stock
1 bay leaf
¼ cup coconut milk
salt and pepper to taste

Bacon Crumb

1 slice crusty bread torn into pieces
2 rashers of shortcut bacon roughly chopped
1 clove garlic
small handful of fresh parsley
salt to taste

Instructions

Heat olive oil in a large, heavy bottomed pot on the stove. Add in chopped onion and leeks and saute until soft using a wooden spoon to ensure they do not stick to the bottom. Add garlic and potato into the pot and continue to saute for a further 5 minutes, again being sure to scrape any browning bits off the bottom.
Add in chicken stock and the bay leaf and let simmer for 20 minutes, or until the potato is soft.
While the soup is cooking, make the crumb topping. In a blender or food processor add the bread, bacon (uncooked), garlic and parsley and pulse until a fine crumb forms.
Heat a small amount of olive oil in a frying pan and add crumb mixture. Cook for about 5-8 minutes until brown. Add salt to taste. Set aside.
Remove the bay leaf from the soup and let it cool for about 10-15 minutes before blending. You can either use an immersion blender or transfer to a regular blender in batches and blend until smooth and creamy.
Add blended soup back into the pot and mix through coconut milk and salt and pepper over low heat for 5 minutes.

Notes

To prepare the leeks make sure to wash them thoroughly as dirt can get stuck in the layers. Only use the white bits of the leek and discard the green.

Vegan/Vegetarian Option: Swap chicken stock for vegetable stock and omit the bacon from the crumb - this will still be delicious as a herb/bread crumb you may just need to add more salt.

Nutrition