Dairy Free Potato Leek Soup

I spent a delightful portion of an evening after work with my friend - at the Oriental Market. It was her first time there, and we poked through each of the aisles, examining various seasonings and types of food. I've looked at most of their food before, including their beautiful corner of produce. But instead of fresh spinach, I decided to put some delicious leeks into my little basket. The smell was fragrant and fresh, and I was excited to put them into something that would soothe a sore throat.

Well, dairy free and all, this potato leek soup is filling, delicious, and it doesn't fill hollow without the dairy products in it. The bacon and sprinkle of goat cheese expanded the flavors of the soup. Perfect. Creamy. Very good.

Dairy Free Potato Leek Soup
adapted from this recipe

3 tablespoons shortening
3 leeks, thinly sliced
1 medium or large onion, chopped
6 – 8 russet potatoes, thinly sliced
3 1/2 cups homemade chicken broth (or enough to barely cover potatoes)
1 cup hemp milk
salt to taste
fresh ground black pepper to taste

cooked, crumbled bacon
goat cheese

Melt shortening in a large saucepan over medium heat, then add onions and leeks. Cook and stir the onions until they are browned and soft. Add sliced potatoes to saucepan, then pour chicken broth over the potatoes. Cook this mix until the potatoes are tender. Then, using a potato masher, mash the potatoes until most of the chunks have been broken down. Be sure to stir often to be sure that the soup doesn't burn. Add the hemp milk and season with salt and pepper. Cook 15 minutes more over low heat, then remove from the heat and serve.