A warming but light soup celebrating aromatic leeks and flavorful baby potatoes!
Blender or Immersion Blender
2leekswhite and light green parts only (~5-6 cup sliced)
4heaping cups baby potatoes,halved
4cupslow-sodium vegetable broth
¼teaspoonred pepper flakes
1cupunsweetened soy milk
Garnish: 3 green onionsthinly sliced
Remove the dark green tops of the leeks and trim the root. Cut the leek in half lengthwise then thinly slice the two halves. Add the sliced leeks to a large bowl of water rinse and drain three times to clean the leeks. Transfer to a soup pot, add a few tablespoons of water and sauté for 5-7 minutes, adding water as needed to prevent burning.
Once the leeks have softened, add the garlic and continue to sauté for 2-3 minutes until the garlic is fragrant.
Add the halved potatoes, 3 ½ cups vegetable broth, spices, bay leaves and salt. Bring to a simmer, cover the pot and simmer on low heat for 20 minutes until the potatoes are tender. Add more veg broth if needed to keep the potatoes covered while cooking.
When the potatoes are tender transfer the soup to a blender. Add the soymilk and lemon juice and blend on high until smooth. Be careful to not overfill the blender and keep at no more than 2/3 full. Blend in batches if necessary. Also be sure to hold a clean dishcloth on the lid of the blender to avoid steam burns.
Transfer the soup back to the pot, taste and reseason with salt and pepper and serve garnished with chives or green onions.
Add 1 cup baby spinach and 1½ cups cooked chickpeas to make this a more filling soup. Serve with a big dollop of hummus on top of this soup to make it even creamier and more filling!