leek and potato soup

Happy vegetarian monday (or tuesday, this week) from the senoritas! This week’s recipe is something delicious – a thick, creamy and extra healthy soup.

you will need:

  • 3 leeks, sliced
  • 2 potatoes, cubed
  • 3 1/2 cups vegetable broth
  • 1 onion, chopped
  • 4 tbsp butter
  • salt & pepper
  • 2 tbsp sliced scallions
  • 1/8-1/4 cup soy milk

1. Melt the butter in a large saucepan over medium heat. When melted, add the onions, leeks, and potatoes, and saute for 15 minutes.

2. Pour in the stock and bring to a boil, and add salt and pepper.

3. Reduce heat and simmer, covered, for 15 minutes.

4. Add the soy milk.

5. Remove the soup from the stove and puree in a food processor or blender in batches.

6. Return to the pan and re-heat.

7. Ladle into bowls, top with a tiny swirl of soy milk, and the chopped scallions.

8. Enjoy!

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