Vegan Potato Leek Soup

By: Anonymous Souper Soldier

"potato leek soup" by mallydally is licensed under CC BY-ND 2.0

INGREDIENS:

• 3 tbsp olive oil
• 1 small onion, diced
• 3 large leeks, cleaned and thinly sliced (white and light green parts)
• 3 medium potatoes, peeled and chopped
• 3 cloves garlic, minced
• 1 tsp salt
• dash black pepper
• 2 tsp thyme
• 1 tsp rosemary
• dash coriander
• 1 tsp turmeric
• 5 cup vegetable broth
• 2 bay leaf
• 2 tbsp lemon juice
• 1 cup non dairy milk

INSTRUCTIONS:

• Heat oil in a large pot over medium heat.  Add leeks and onions, saute until soft (3-5 minutes).
• Add potatoes, garlic, and spices (except bay).  Saute 2-3 minutes, stirring often.
• Add vegetable broth and bay leaf; boil.  
• Reduce to low simmer and cover; cook for about 20 minutes, until potatoes are tender.  Remove from heat; add lemon and milk (do not combine the lemon and milk beforehand or it’ll give the milk a weird texture!).
• Blend until smooth and creamy using an immersion blender or food processor.