I got a bunch of organic leeks in this week's produce delivery, so I made potato leek soup. I love this soup; it tastes great, it's easy to make, and unlike some non-dairy interpretations of classics, I don't miss the milk products. I made the soup in the morning, while we were getting ready to go out for the day, and was able to quickly put together a salad and pasta dish to go with it when we came back.
Ingredients:
- 3 or 4 leeks, white and palest green parts only, chopped and well washed (chop them first to make sure you wash all the dirt out)
- 6 medium potatoes, peeled and diced
- 1 or 2 tablespoons of non dairy (and non hydrogenated) butter substitute
- 4 to 6 cups of veggie broth
- optional sprig of rosemary or other herbs
- 1 to 2 cups soy milk
- sea salt & pepper
Saute the leeks in the buttery stuff over low heat until they are wilted and limp (maybe 8 to 10 minutes). Add the potatoes, enough stock to cover, the optional herbs, and bring to a simmer. Put a lid on it, and let it simmer until the potatoes are cooked, about a half hour to 45 minutes. Remove from the heat, add soy milk. At this point you can either remove and mash some or all of the potatoes, put some or all of the soup in the blender, or (my favorite way) use a hand blender to get the soup to the consistency you like. Add s&p to taste. 



I also had some zucchini in the produce box, and red bell peppers in the fridge. I cut up and diced those and sauted them in olive oil and garlic. I added part of the saute to pasta, for the girls and John, and I microwaved some brown rice to add to the rest of it for me. The hot pepper flakes were added after so it wouldn't be too hot for the girls. They loved it, which I wasn't expecting. 


And that cube of garlic in the tiny glass bowl, is a genius product I buy at Trader Joe's. They're little frozen cubes of garlic, basil, cilantro, and parsley. I *love* them and use them all the time.




