Creamy Red Potato Leek Soup
2 large leeks, rinsed well and julienned
4 green onions, julienned
1 green garlic, julienned
2 tablespoons vegan margarine
1 tablespoon olive oil
salt and pepper, to taste
2 pounds red potatoes, cubed 1/2" (I do unpeeled)
1 clove garlic, minced
1 cup nondairy milk, divided (I used rice)
1. Cook white parts of the veggies in the margarine and oil over medium heat. When softened (3-4 minutes), add the green parts along with some salt and pepper. Cook until soft but not yet browned (about 7-8 minutes).
2. Add potatoes to the pan and add enough water to almost cover the potatoes. Add the minced garlic now along with more salt and pepper, if desired. Simmer, cover, and cook until the potatoes are cooked through completely.
3. When the potatoes are cooked, use a potato masher, ricer, or an immersion blender to puree the soup to the consistency you desire. Do not place in a blender or food processor or it will get gummy and pasty in consistency!
4. Remove from heat and add salt and pepper, if desired. Remove 1 cup soup into a bowl and mix with 1/2 the milk. Add back into the pot. Remove another 1 cup soup and mix with the remaining milk. Add back into the pot and stir well.
Garnish with green onions/chives, if desired. Enjoy! If you can't find green garlic, add another clove garlic or just leave out.
Source of recipe: We had a ton of fresh vegetables on hand from the farmers' market and experimented with one of our favorite soups with a few different variations.