In my youth I worked washing dishes at a high end Inn. The chef made this potato leek soup and I tell you I could have eaten it very day for years! It was outrageously good! Here is a recipe for my vegan version.
What we need:
1 - leek stalk
3 - medium size potatoes
1 - 1 1/2 tablespoon smart balance buttery spread
2 cups vegetable broth
1/2 cup original flavored soy milk
White pepper and sea salt to taste
Cut up leeks in 1" rounds and add them to a 4 quart pan. I do not use the outer really green part but do use all of the hearts. Fill pan 3/4 full with cool water and let leeks soak. Separate leeks to allow any trapped sand to escape. Sand will fall to the bottom of the pan. Allow to soak for a good 10 minutes. Scoop out leeks with slotted spoon in to strainer and rinse again with cool water. Allow to drain. Melt Smart Balance buttery spread in separate 4 quart saucepan and add leeks. Add leeks and cook until they sweat on med-high heat for a few minutes. Reduce heat and let leeks cook until tender (15 minutes-ish) stirring occasionally. Peel and cut up potatoes in to 1/2" squares. When leeks are tender add vegetable broth and potatoes. Increase heat to a boil then reduce to medium and cover. Gently simmer until potatoes are tender. Remove from heat and puree the mix with an immersion blender. If you don't have one of these gadgets I highly suggest getting one! They rock! Stir in soy milk, sprinkle with fresh chives adjust seasoning to taste.
Can be served hot or chill it down and try it cold too!
No one would know you didn't use heavy cream or real butter!
Enjoy!
Thanks for visiting!
Until next time,
Kel
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