A creamy potato soup that is cozy, rustic, and incredibly easy to make. Enjoy with some crusty bread for the perfect comfort meal.
3 medium white flesh sweet potatoes such as Hannah or Japanese sweet potatoes, peeled (or an equivalent amount of white potatoes)
1 tbsp. olive oil
1 cup diced onion (1 medium onion)
2 stalks celery, diced
2 carrots, peeled and diced
4 cups vegetable broth
1 6-oz. pack of Lightlife Tempeh Smoky Bacon
1 cup thinly sliced leeks
½ cup coconut cream
1. Peel the sweet potatoes. Cut into small diced pieces and place them in a pot of cold, salted water.
2. Heat a large skillet or large soup pot over medium-high heat. Add the olive oil, onion, and a pinch of sea salt. Cook and stir for a few minutes. Add the carrots, celery, and another pinch of sea salt. Cook and stir for five minutes. If the vegetables begin to stick to the pan add a small splash of vegetable broth or water.
3. Meanwhile, in a medium size saucepan, warm the vegetable broth over medium heat. If you used a skillet, transfer the cooked vegetables to a large soup pot. Drain the potatoes and add them to the pot. Add the warmed vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to simmer on medium low, lightly covered, for 20 minutes.
4. Cut the tempeh bacon strips in half. Heat a large skillet over medium heat. Add about a tablespoon of the avocado oil, then add the tempeh bacon in a single layer. Fry for a few minutes on one side, then turn to fry on the other side for a few more minutes, until lightly browned on both sides. Remove and transfer to a plate to cool. Chop the cooked tempeh into smaller pieces.
5. To the soup pot, add the coconut cream, 1 teaspoon of sea salt, and a few grinds of freshly ground black pepper. Purée one third of the soup by using an immersion blender. Or, place a few cups of the soup into a blender and blend until smooth. Return the pureed soup to the pot and stir to combine.
6. In the large skillet, heat another 2 teaspoons of avocado oil. Add the leeks, a pinch of sea salt, and a few grinds of black pepper. Cook and stir for 5 to 10 minutes, or until the leeks are very tender and lightly browned. Serve the soup hot, topping each bowl with a tablespoon of the tempeh bacon bits and a couple of teaspoons of sautéed leeks.