I used what I had: homemade chicken stock instead of veg, slab bacon instead of soy, and half n half instead of cream. I pureed 1/2 the potatoes and leeks in the blender and, left the rest whole, the juxtaposition of the thick “broth” to biting into the creamy roasted potatoes was fantastic! Sounds like a lot of changes I know, but it was still your recipe and it was yummmy!

Now, as someone who eats vegetarian 30-40% of the time but doesn’t believe in processed soy products as meat replacements, I admittedly have no idea how much, if any, fat is produced by the processed soy product. But the bacon… a whole lot. So I went with the nose and tastebuds and just tossed the butter and oil into the bacon grease, which made a delightful smell once the onion and leeks were added. Taste trumps calorie-counting every time around here

I was surprised the Bamix cut through the potatoes and bacon so easily, but it did and I stopped at about the same chunkiness as indicated in your photos.

This is a keeper. I’m offering it at our coffeehouse next week. Everyone on staff who’s tried it is in love with it. Thanks for sharing the recipe!