Vegan Potato Leek Soup

This weekend's weather was glorious. It felt so good to be outside for longer than a few minutes and shake off cabin fever. Merle and I waddled up and down Locust Walk, taking in the fresh air and practicing numbers while counting joggers and bikers. This week it's back to winter weather with a few days of snow in the forecast. Nothing like a 20 degree drop in temperature over night ;) An easy, comforting soup is exactly what's needed to stay toasty from the inside out. That's exactly what this vegan potato leek soup brings to the table. We've been eating it at least once a week for dinner.

Vegan Potato Leek Soup

2 Tbsp Earth Balance Spread (or butter for non-vegans)
3 Leeks
2 1/2 Pounds Potatoes
6 Cups Water (if you want a thicker, creamier soup, decrease the amount of water used)
1 Tbsp Vegetable Better Than Boullion
Salt and Pepper to taste

Evenly slice the leeks into medallions. Then thoroughly rinse in cold water. Yes that's right; cut the leeks before washing them to ensure the dirt/sand in between the layers are removed.

In a large stockpot, melt the Earth Balance spread and stir in the leeks. While the leeks soften, dice the potaoes, returning periodically to stir the leeks.

Once the leeks are translucent, remove them from the pot and add in the potatoes, water, and buiollion. Bring to a boil and then simmer until fork tender (softened enough that a fork sticks into it easily).

Carefully transfer some of the potatoes and a bit of broth into a food processor (or Magic Bullet). 

Blend until smooth. Repeat this process until all of the potatoes have been pureed. 

Combine the leeks and pureed potaoes in the broth, stirring to evenly distribute the component parts. Then grab a spoon and be prepared to feel comforted from the inside out :)

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