Did I forget to change the pages of my calendar? Are my clocks off? I could have sworn that just yesterday I was wearing short sleeves quite comfortably, but that must be a false memory. Now when I wake up to prepare for the long school day ahead, the temperature drops to nearly freezing. I thought this was supposed to be autumn, not winter yet!With this increasingly cold and disagreeable weather that’s recently come about, the effect its been having on everyone is not so surprising. I like cold, I’m good with that. But in autumn? With rain and dark storm clouds all day? The last thing I’d like to do is, well, just about anything. At least I still have my health, which is more than I can say for some…
Yes, the seasonal colds and flu’s have already begun, getting a head start this year along with the climate conditions. A good friend of mine showed up at the train station yesterday, snuffling a bit and swearing she could feel a cold coming on. As the day continued, her symptoms only worsened. I hate feeling helpless when others are feeling crappy, so I did the only thing I believed would aid the situation: Make soup.
Sitting in class, I queried this friend as to what soups she enjoys. Pumpkin? Meh… Carrot? No, thanks. Potato? Mmm, yes!
As soon as I got home, I pulled out my knives and veggies and got to work. It was done in time to drive down to her house that very night, and while I can’t definitely say that it helped aleviate her sickness, she did still show up at school the next day! Even if you’re not sick, this is a rich, thick soup that is sure to warm you up and provide comfort on those colder days. There are of course thousands of recipes for potato leek soup, but this is mine.
- 2 Medium Potatoes, Peeled and Cubed
- 3 Leeks, Cleaned and Sliced into Rounds
- 2 Tablespoons Vegan Butter
- 4-6 Cups Plain Non-Dairy Milk
- 1 Tablespoons Low-Sodium Vegetable Bouillon
- 1 Teaspoon Salt
- In a large stock pot, melt your butter and saute the potatoes and leeks together until they are entirely coated with the butter and the leeks are slightly softened.
- After about 10 minutes or so of sauteing the veggies, add in 2 cups of the non-dairy milk, the bouillon, and salt. Bring it all to a boil, and then reduce the heat to its lowest setting, cover, and let it cook for 30-45 minutes, until the potatoes are nice and tender.
- Using an immersion blender (or a food processor, but working in small batches) pulverize the mixture until it’s mostly smooth, but be sure to leave some chunks for texture.
- Once you’re happy with the consistency, add in 2-4 more cups of non-dairy milk, depending on your desired viscosity. I used only 2 cups in mine, and it’s so thick, you could probably stand a spoon upright in it. It’s up to you as to how you prefer your soup.
- Serve piping hot.
This recipe will make a good amount, which makes it an excellent food to freeze and defrost for later when you’re not feeling up to cooking. If you’re going to pack it up and toss it in the ice box, just be sure that it’s completely cooled before fitting on the lid.
Amount Per Serving: Calories: 561 Total Fat: 20g Saturated Fat: 12g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 78mg Sodium: 824mg Carbohydrates: 64g Fiber: 2g Sugar: 51g Protein: 34g