I was in Ireland a couple of weeks ago, for the last few days of our European getaway, and found myself inspired by a creamy bowl of potato and leek soup. Really I don’t require traveling halfway around the world to find inspiration for new recipes, those propagate from a simple walk through my local market, BUT it is more fun and sounds much more exotic to be inspired in a magical, foreign land!
And Ireland certainly was magical.
I grew up reading Maeve Binchy novels, so in a way it felt like I already intimately knew the local people and their spectacular land. But I quickly found out that reading about it and experiencing it are two very different things! Who knew, for example, that the lanes are so narrow and the foliage so close to the edge of the road? Maeve never warned me of that! Let’s just say that our rental car got a few scratches on the passenger side from outstretched branches…
I don’t think anything can prepare you for the breathless wonder of the Cliffs of Moher, or the haunting melodies of the Bunratty Castle, or the quaint charm of Clonakilty, or the refreshing bliss of a cold cider enjoyed in the warm and salty air of Inchydoney. These things simply must be experienced firsthand.
And then there was that bowl of creamy potato and leek soup…which you can experience by trying this dairy-free, sweet potato version of the recipe here. Enjoy!
- Place a large soup pot over medium high heat and add the 4 strips of bacon. Fry until crispy. Remove the bacon from the pot and place on a cutting board to cool. Roughly chop.
- Add the sliced leeks to the pot and sauté in the bacon grease until tender.
- Add the coconut oil, cubed sweet potato and chopped bacon to the pot. Cover and cook, stirring occasionally, for 12 minutes, or until the sweet potato cubes are tender.
- Add the broth and bring to a simmer. Use an immersion blender to liquefy the soup. Add the can of coconut milk and blend until fully combined. Bring the soup to a simmer and serve hot. Enjoy!