Potato Leek Soup ~ vegan

By andreajayros

adapted from Steph Davis, squirrel suited climber extraordinaire

Ingredients

• 6 yukon gold potatoes, washed, unpeeled, diced
• 2 large leeks, white and tender green parts
• 1/2 yellow onion
• 2 cloves garlic
• 2 T olive oil
• 3 T white wine
• 1/2 t thyme or tarragon like Xandra
• 1/2 t rosemary
• 4 c vegan bouillon (=4c hot water, 2 rapunzel cubes)
• 2 add'l c water
• 1 t pink himalayan salt
• fresh black pepper
• 1 c plain soy milk

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

rinse the leeks, slice in half to get the dirt out, and slice thinly
dice the potatoes
heat the oil in a large soup pot
sauter the leeks for a few minutes
add the wine
sauter the potatoes, taking care they do not stick
and onion
add the boillon, water, salt and herbs
simmer until the potatoes are soft, about 20 minutes
add the pepper
blend with a stick blender
add the soymilk