Potato Leek Soup

Ingredients

Total Yield: 2 servings

• 29 g (1 oz) olive oil or butter

• 227 g (1/2 lb) leeks, white parts only, thinly sliced

• 57 g (2 oz) onions, small dice

• 454 g (16 oz) vegetable stock

• 227 g (1/2 lb) potatoes, small dice

• Salt and pepper to taste

• 57 g (2 oz) milk, hot (cashew or cow’s milk work best)

Prep Method

1. Heat the oil in a heavy saucepot over moderately low heat.

2. Add the leeks, onions and sweat until they are about half cooked.

3. Add the stock and potatoes, bring to a boil.

4. Simmer until the vegetables are tender.

5. Puree the soup by passing it through a food mill or by using an immersion blender.

6. Bring the soup back to a simmer. Add more stock to thin if necessary to adjust to the proper consistency.

7. Season to taste. Finish with cashew milk at service time.