Cream Potato Leek Soup

Ingredients

• •2 large leeks
• •1 tablespoon olive oil
• •4 medium celery roots
• •10 fingerling potatoes
• •½ large cauliflower
• •6 cups beef bone broth
• •2 cups water
• •2 bay leaves
• •3 teaspoons salt
• •1 cup coconut milk
• •2 teaspoons apple cider vinegar
• •6 strips bacon
• •pepper

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Method

From foodista.com — read the original

1. 1Prep 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.
2. 2Add the white part of the leeks and cook until they become translucent.
3. 3Add 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.
4. 4Cook 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.
5. 5Lay out flat on a large sheet pan and roast for 10 minutes, or until just browned. Set aside until serving.
6. 6Remove 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.
7. 7Then 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).
8. 8Serve piping hot.