Potato soup can be made thick and creamy, even without traditional cream, by adding non-dairy milk. This is the soup to make mid to late summer, when both leeks and potatoes are abundant. Luckily, it freezes well, allowing you to save some for a chilly winter night.
Ingredients
- 1 tablespoon olive oil
- 3 leeks, washed well and sliced, white and medium-green sections only
- 8 medium white or yellow potatoes, peeled and diced
- Cold water to cover
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup (240 ml) Hemp Milk or non-dairy milk of choice
How to Make It
- Heat the olive oil in a large pot over medium heat. Add the leeks and cook until softened, about 8 to 10 minutes.
- Add the potatoes to the pot with just enough water to cover them. Bring the pot to a low boil, then turn the heat to low. Simmer, uncovered, until the potatoes are tender, about 30 to 45 minutes.
- When the potatoes are fall-apart tender, use an immersion blender to blend the soup until it is smooth. (Alternatively, transfer the soup in small batches to a blender or food processor to puree, then return it to the pot.) Don’t overprocess the soup; a few chunks of potato are fine.
- Add the salt, pepper, and milk. Simmer for another 10 minutes, or until you are ready to serve.