Creamy 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
• •black pepper

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.
2. 2In a large stock pot over medium heat, warm avocado oil.
3. 3Add the white part of the leeks.
4. 4Cook until they become translucent.
5. 5Add celery root, potatoes, cauliflower, broth, water, and bay leaves to the pot.
6. 6Cover.
7. 7Increase to high heat.
8. 8Bring to a boil.
9. 9Lower to medium heat.
10. 10Cook until potatoes are soft, about 40 minutes.
11. 11While the soup is cooking, heat the oven to 400F.
12. 12Toss the green part of the leeks with avocado oil and a generous pinch of salt.
13. 13Lay out flat on a large sheet pan and roast for 10 minutes, or until just browned.
14. 14Set aside until serving.
15. 15Remove the bay leaves from the soup and discard.
16. 16Turn heat to low and transfer all of the cauliflower and half of the other ingredients into a high-speed blender.
17. 17Blend until smooth.
18. 18Then stir blended contents into the rest of the ingredients.
19. 19Stir in coconut milk and apple cider vinegar.
20. 20Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes, then drain on paper towels and crumble.
21. 21Ladle into bowls and top with green leek tops, crumbled bacon and black pepper (if using).
22. 22Serve piping hot.