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Potato-Leek Soup

Spring has sprung? 

It's the first day of Spring here in the City of Trees, and holy Winter blizzard, Batman! I'm so glad that I brought this creamy, dairy-free, filling soup for lunch today. 

In honor of St. Patrick's Day, Bountiful Baskets threw in cabbage, potatoes, leeks and other Irish-y type veggies. So if you got 'em, use 'em, right? I am certainly not white potatoes' biggest fan. I can count on one hand how many times I have taken advantage of them during a feeding opportunity over the last year. Their nutritional value is lost on me.  Anyway, start marinating on this now: there is a point in creating this soup that you are going to ask yourself if you should peel your potatoes for the sake of the dish; I say: If there's any nutritional value to be had from a white, starchy, carb-loaded potato it has to be in the skin, am I right? So, I don't peel. No worries, you're not going to get arrested if you peel your potato, or not. There is no hard-and-fast rule on that. 

No matter what time of day or season, if it's snowing outside, eat soup!

2 tbsp coconut oil
1 large onion
2 garlic cloves
3 leeks
6 potatoes
4 c water 
2 tbsp nutritional yeast flakes (optional)
salt and pepper to taste

  1. Chop the onion, mince the garlic and slice the leek. Only use the white part of the leeks; toss the hairy end and green part. 
  2. Saute onions, leeks and garlic in the coconut oil on medium heat until the onions are translucent.
  3. Meanwhile back at headquarters, give the potatoes a bath and then cube them. This is a crucial moment for you; to peel, or not to peel? It's entirely up to you. 
  4. When the onions are soft, add a couple cups of water (or vegetable broth), salt and pepper, and bring to a boil. Add your potatoes and cook until soft.
  5. So when you feel good about the tenderness of your potatoes, ladle out about half of the soup and plop it in the blender. You know what to do.
  6. Add the blended soup back in to the pot, and throw in the nutritional yeast flakes.


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