This dairy free potato leek soup is creamy and comforting, and so delicious on a chilly day!
Add the potatoes and stock, and bring to a boil. Reduce to a simmer and let cook until the potatoes are tender, about 20 minutes.
Add the non-dairy milk and salt and stir. Puree the soup using an immersion blender. I like to leave some potato chunks in there - you can decide how smooth you want the soup to be.
This soup should stay fresh in the refrigerator for 3-4 days.
If you don't have leeks, you can use regular onions.
Feel free to leave out the bacon if you are vegan.