Rustic Vegetarian Potato Leek Soup!

Creamy, Comfort and Classic, Potato Leek Soup is always delicious.  In this recipe I substitute cream or milk with almond milk.  In the winter, on a Sunday, you will always find a pot of soup simmering on my stove...and most likely in the Summer too -- unless of course, I am at the beach all day! XO

Rustic Vegetarian Potato Leek Soup

INGREDIENTS:

• 4 medium potatoes rinsed and diced – skin on
• 3 large organic leeks sliced and rinsed
• 2 medium carrots, chopped
• 1/2 yellow onion, finely chopped
• 3 cloves garlic, minced
• 2-3 stalks celery, finely chopped
• 1 tablespoon fresh thyme
• 4 cups organic vegetable broth
• 1 cup warm almond milk
• 1/2 teaspoon salt
• 1 teaspoon pepper
• 1/4 teaspoon red pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• extra virgin olive oil

P.S. I used 7 ounces of pre-cut diced Mirepoix Mix (carrot, celery, onion) that I purchased in the produce section of my supermarket. I love how finely it is chopped and it makes the preparation process of this recipe effortless.

PROCESS:

1. Drizzle olive oil in a medium to large soup pot -- bring the heat up to high. Add leeks, onion, celery, carrots, garlic, salt and pepper. Sauté until translucent.
2. Add potatoes and vegetable broth.
3. Add all the herbs and red pepper flakes
4. Stir and bring to a boil. Once boiling lower heat all the way down to the lowest setting and simmer for 30 minutes.
5. At approximately 30 minutes add 1 cup of warm almond milk and blend the soup with an immersion blender until almost completely blended. (If you do not have an immersion blender ladle 2-4 cups into your blender. Blend and add back to soup pot. Simmer for an additional 20 minutes.
6. Add pesto, cracked pepper and drizzle with olive oil. Serve warm.
7. Remaining soup can be frozen in individual servings in the freezer for up to 3 months to retain freshness of flavor.