Day 179 Cream of Potato and Leek Soup

Cream of Potato and Leek Soup

1 Tablespoon Olive Oil
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

Ingredients

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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