Dairy Free Potato Leek Soup
3 large leeks (clean, separate and chop up the white and light green parts only – discard the dark green parts)
3 tablespoons olive oil (or equal amount of vegan margarine)
4 cups vegetable broth
2 pounds golden potatoes (peeled and cut into very small diced sized pieces)
1/2 heaping cup fresh chopped parsley
2 teaspoons fresh chopped thyme
big pinch of fresh or dried marjoram
your favorite hot sauce
sea salt and pepper
Heat the olive oil in a saucepan, over medium-low heat. Add in the chopped leeks, cover saucepan with a tight fitting lid and cook until leeks become tender, but not browned, about 7-10 minutes. Stir every couple minutes.
Once leeks are cooked, add in the vegetable broth and diced potatoes and bring mixture to a boil. Immediately reduce heat and simmer for 10-15 minutes, until potatoes are tender. Ladle out about half of the potato mixture into a blender or food processor and puree until smooth. Pour pureed potato mixture back into the saucepan and add in the parsley, thyme and marjoram, along with hot sauce (to taste and heat preference) and sea salt, to taste. Stir to evenly distribute spices and cook for an additional 2-3 minutes. Pour into a large serving bowl or individual serving bowls and serve with an optional garnish if fresh parsley. Makes about 4 servings.