I love soup! Do you? Of course you do, you're not crazy. I don't mean to brag, but this soup is really good. Pair it with some crusty bread and a light salad...or do whatever you want. I'm not the boss of you.
My family really loves this soup. There are no
chunks so the texture-fearing children in your life will probably find
this acceptable as well.
2 T vegan margarine
3 stalks chopped leeks, soaked in water, loosely separated and drained
4-6 cloves finely chopped on pressed garlic
3 T dry white wine (omit for gluten free version)
3 medium russet potatoes, peeled and thinly sliced
4 c vegetable stock
1/4 tsp fine grind sea salt
Basil oil for garnish (1/2 c cleaned basil, large stems removed + 1/3 c
extra virgin olive oil. Whirl in blender until fully incorporated.)
1. In a medium soup pot over medium high heat melt the vegan
margarine. Add the leaks, olive oil, and garlic. Sweat it out for a
about 7 minutes. Stirring occasionally.
2. Add the white wine and cook for another minute.
Add the potatoes, broth, and salt. Lower heat to a simmer and cover.
Let it go for half an hour or until the potatoes are tender.
Pull out your blender and blend all of the soup, in batches (remember to
cover and not to overfill the blender or you will burn yourself), until
all of the soup is creamy and smooth.
5. Return to pot and let it warm back up. Serve hot with a little swirl of the basil oil. Enjoy!