soup as a snack – 186 calories for 2 cups of potato leek soup with bac’n bits and chives by myfoodaccount2 1 Comment myfoodaccount2 2 years ago To make 13 cups of soup:​– microwave 691 g of potatoes (yukon gold) until halfway cooked– pan fry 659 g leeks with 2 T of vegan butter and 3 cloves of garlic (cut off the really green parts of the leeks)– add potatoes, leeks, garlic, and 7 cups of chik’n broth to soup pan– cook for a few minutes and then use a hand blender to mix everything up. Be careful because it’s hot.– take 1 cup of plant milk and stir into it 1 tsp of corn starch and then add that mixture to the potato leek soup.– add a dash of liquid smoke, stir-add 2 bay leaves and thyme, and salt and pepper​cook until finished and then serve with bac’n bits and chivesWrite A CommentYou must be logged in to post a comment.
myfoodaccount2 2 years ago To make 13 cups of soup:​– microwave 691 g of potatoes (yukon gold) until halfway cooked– pan fry 659 g leeks with 2 T of vegan butter and 3 cloves of garlic (cut off the really green parts of the leeks)– add potatoes, leeks, garlic, and 7 cups of chik’n broth to soup pan– cook for a few minutes and then use a hand blender to mix everything up. Be careful because it’s hot.– take 1 cup of plant milk and stir into it 1 tsp of corn starch and then add that mixture to the potato leek soup.– add a dash of liquid smoke, stir-add 2 bay leaves and thyme, and salt and pepper​cook until finished and then serve with bac’n bits and chives
1 Comment
To make 13 cups of soup:
​
– microwave 691 g of potatoes (yukon gold) until halfway cooked
– pan fry 659 g leeks with 2 T of vegan butter and 3 cloves of garlic (cut off the really green parts of the leeks)
– add potatoes, leeks, garlic, and 7 cups of chik’n broth to soup pan
– cook for a few minutes and then use a hand blender to mix everything up. Be careful because it’s hot.
– take 1 cup of plant milk and stir into it 1 tsp of corn starch and then add that mixture to the potato leek soup.
– add a dash of liquid smoke, stir
-add 2 bay leaves and thyme, and salt and pepper
​
cook until finished and then serve with bac’n bits and chives