Vegan Potato Leek Soup (that’s actually creamy!)

I tend to make a ton of soups in New Zealand. I think it's the freezing temperatures, the veggie availability and the comfort that a homemade soup can bring. What I also love about soups is that it's not an exact science. I have provided some quantities, and by all means, feel free to follow it to a T. However, also feel free to change it up a bit or if you don't have an exact amount of something, no worries!

Vegan Potato Leek Soup (that’s actually creamy!)

Gorgeous NZ Leeks

Ingredients

• 1 TBSP EVOO
• 2 leeks (only 1 in NZ as they are MASSIVE), white and light green parts washed and sliced into 1/8 to 1/4-inch slices

• 2 cups chopped yellow onion

• 1/2 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 3 cloves garlic, minced

• 2 large yellow potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
[note peeling is optional. I often leave the peels on for a more rustic soup]
• 4 cups vegetable stock (I use water and bouillon cubes, as I always have them on hand)
• 2-3 teaspoons fresh rosemary leaves (luckily, every other home on the way home and public park has rosemary bushes growing on my walk home ;) )

 Directions

1. Heat a soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and sauté for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Blending the soup: You have 3 options depending on appliances available to you. In New Zealand, most of my soups are a hand mashed creation (think potato masher)

a. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot.

b. Ladle the soup into a blender, 1 cup at a time. Blend the soup leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

c. Mash the soup to a nice consistency with all your might and elbow grease with a potato masher in the pot. No need to transfer.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through.

7. Sprinkle each bowl with finely chopped rosemary. Serve hot.

8. Enjoy the creaminess and richness of such a simple soup!