Cream of Potato and Leek Soup
1 Package Vegan Bacon, cut into pieces
2 Leeks, trimmed and sliced
5 Large Russet Potatoes, peeled and diced
4 Cups Soy Milk
1 1/4 Cup Stock
2 Tablespoons Seasoning Mix, your choice of flavor
Salt to taste
Shredded Vegan Cheese
1. In a large soup pot, heat oil. Brown the vegan bacon. Add the leeks and cook till softened. Add the stock, milk and potatoes. Simmer until the potatoes are mushy, about 35- 45 minutes.
2. Add the seasoning mix and salt. Pour into bowls, top with the cheese. If the soup is too thick, add more stock. The mushy potatoes will make the soup creamy.
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