When I was a little girl, potatoes were a staple in my house. My mother absolutely loved them and as a result, I ate them almost every day in one form or another. My mother’s potato soup was rich with butter and milk. This, however, is not the potato soup of my childhood. I’ve learned along the way that by blending the potatoes, the starches thicken the mixture without the need for flour or cornstarch. This recipe is a vegan version without dairy or butter. Potato soup reminds me of both my mother and winter.

Last week, I purchased three leeks at the farmers market, and two are used in today’s soup. Lot’s of potatoes in season, and I couldn’t resist buying a small bag of new white potatoes. I simply washed them off and quartered them with skins on. If using large baking potatoes, consider removing the tougher skin.

Potato Leek Soup

ingredients:

• 2 TBSP grape seed oil

• 2 leeks, sliced white parts only

• 4 cups new potatoes, chunked

• 1 1/2 tsp Himalayan salt

• 1 1/2 tsp coarse ground pepper

• 1 cups milk alternative, such as Almond milk

Directions:

1. In a large pot add grape seed oil. Heat on medium, adding leeks. Sauté for several minutes.

2. Add potatoes and enough water to cover.

3. Add seasonings.

4. Continue cooking until potatoes are tender, about 20 minutes.

5. Carefully, using an immersion blender or transferring to a blender, blend mixture until smooth.

6. Pour back into pot and stir in milk alternative, adding more water if too thick.

7. Adjust seasons as needed.

8. Garnish with chives, if desired, and serve.