Ne Ne’s (Nay Nay) Vegan (or not) Leek and Potato Soup

Hopefully we all improve with age, but it is certainly true for soup! If there is any left after serving this soup, you will be pleased with the results the next day. Cat’s mother-in-law introduced her to this soup and it is one of the few recipes she follows exactly because it is so tasty! Serves 4 full servings or 6-8 sides

From the farm: leeks, potatoes, milk (or unsweetened plain nondairy milk)

Ingredients

• 2 T butter (or nondairy spread)
• 3 to 4 leeks white and palest green parts only, well rinsed and chopped
• 6 lg potatoes peeled (optional) and diced
• 2 vegetable boullion cubes or 2 quarts of vegetable stock
• 1 1/2 c milk (or unsweetened plain nondairy milk)
• to taste salt and pepper

Instructions

Melt butter (or butter alternate) in a large soup pot. Add leeks and sauté over low heat, stirring often, until wilted, 8 to 10 minutes. Add the potatoes, enough water to cover, and the bouillon cubes (or vegetable stock). Cover and simmer gently until potatoes are very tender, 25 to 30 minutes.

Remove 2 cups of the potatoes with a slotted spoon to a separate bowl, mash them coarsely. Return mashed potatoes to soup pot and stir in enough milk (or milk alternate) to achieve a medium-thick consistency.

Season with salt and pepper to taste. If time allows, let the soup stand off the heat for an hour or two to develop flavor, then heat and serve hot!