Vichyssoise (leek & potato soup)

This hearty soup if perfect for a cold January day. Vichyssoise is traditionally served chilled, but either way is sure to be a tasty ride. Immersion (or traditional) blender needed!

Prep time: 25 minutes

Cook time: 60 minutes

Total time: 1 hour 25 minutes

Ingredients:

3-4 large leeks (whites only)

1 tbsp butter or oil

3 large gold potatoes (peeled & diced)

½ cup white onion

1 tsp minced garlic

1 quart veggie (or chicken stock)

1 cup almond milk

1 tsp Nutritional Yeast (optional)

Dash of garlic powder

Paprika to garnish

Salt & pepper to taste

Simplified Directions

1) Clean & slice leeks & onion (whites only)

2) Melt butter over medium heat and add leeks/onion/garlic to pot

3) Add a generous dash of salt to get excess moisture out of the leeks

4) Turn to low heat and sweat leeks for 25 minutes (do not brown)

5) Add to pot the potatoes, stock, and seasonings

6) Simmer on medium heat for 45 minutes or until potatoes fully cooked

7) Take off heat

8) Use immersion blender and blend until desired consistency

9) Add almond milk, use immersion blender to mix thoroughly

10) Serve either hot or chilled:)

11) Enjoy, this recipe will not let you down!