Potato Leek Soup

Potato Leek Soup

This vegan version is just as delicious as the old fashioned French version, minus the cholesterol and white flour. I have made this soup for the past 23 years, and it is still one of my very favorites, due to it's delicate flavor, richness and simplicity.

• 1 large bunch of leeks
• 6 large russet potatoes
• 1 large onion, diced
• 3 cloves garlic, minced
• 1/2 c oatmeal pulverized in blender
• 4 T Earth Balance vegan spread
• 2 stalks celery, finely diced
• sea salt
• black pepper
• 2 quarts vegetable stock
• 3 T olive oil
• 1 1/2 c plain soy milk

PREP

Leeks need to be cleaned very well to remove any sand. Cut off root end and slice lengthwise up the leek. You should have it cut at least 6" up and be able to spread out the leaves. Soak in water and swish around, making sure to rub the leaves. Remove from water and slice in small pieces up to the first two inches of the green part. Any further up the leek, and the leaves become very tough. Save them for vegetable stock.

The potatoes need to be peeled and diced in small pieces. The onion needs to be peeled and finely diced.

In a large soup pot, saute blended oatmeal and Earth Balance Spread on low to medium heat. When slightly brown, remove from pot and set aside. This is a healthier version of a roux that will thicken and enrich the soup, giving it a nice mouth feel that is often lacking in vegan soups. Remove the roux from the pot and add in 3 T olive oil, onion, garlic and celery. Watch that they don't brown too much. Add in the leeks, saute until tender. Add in the vegetable stock and potatoes, along with about 1 T salt. Boil for 20 minutes uncovered.

Carefully use an immersion blender (blade is on the end of the stick) or wait until the soup is cool and use the regular blender. NEVER put hot soup in the blender or food processor!!! It expands and will fly all over you and your kitchen! Trust me on this one.

Pulverize soup until creamy but not mushy like baby food. Add in the roux from earlier and season soup, it will thicken nicely. If reheating the soup after blending, allow it to return to a boil and then add in the roux. You may want to mix the cooled roux with a little water to make it easier to blend in. In the very end add the soy milk to add a creaminess.

Serve this delicious potato leek soup with crusty bread, a crisp green salad and a glass of tea.



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