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Potato Leek Soup
Enchanted Broccoli Forest, Mollie Katzen---tweaked by Eve
Wonderful comfort food for a cold night.
3 medium potatoes (about a pound)
710 ml3 c. cleaned, chopped leeks
1 stalk celery, chopped
1 large carrot, chopped
15 ml1 T. vegan butter
2 ml1/2 tsp. salt
freshly ground black pepper
120 ml1/2 c. stock or water
710 ml3 cups rice milk or other non-dairy milk
optional---snippets of fresh herbs (thyme, marjoram, basil)
Scrub the potatoes and cut them into chunks. Melt the butter in a saucepan and add the potatoes, leeks, celery, carrot and salt. Cook, stirring, over medium heat until all the vegetables are coated (about 5 minutes).
Add the stock or water, bring to a boil, then cover and reduce heat to a simmer. Cook until the potatoes are soft (20-30 minutes). Add a little more stock or water if it is getting dry.
When the potatoes are tender, remove the pan from the heat and puree the contents in the milk (an immersion blender is ideal but any blender or processor will do.) Make sure the mixture is utterly smooth.
Add optional herbs if desired and grind in some black pepper. Taste and adjust seasonings. Serve hot.