Potato Leek Soup

Ingredients: A dash of olive oil 2 leeks, washed, dark green section trimmed, sliced 6 medium Yukon gold potatoes, peeled, cut up Sea salt and pepper, to taste 2 cups plain soy, hemp, or creamy non-dairy milk of choice Instructions: In slow cooker, pour a small amount of olive oil into the crock. Add the leeks and stir, adding potatoes. Season with sea salt and pepper, to taste. Cover with just enough fresh water to reach the top of the potatoes. Cover and cook on High for several hours until the spuds are fork tender. Maybe 5 hours or so. When the potatoes are fall apart tender, blend the soup with an immersion blender till smooth. (Or puree in batches in a blender or Vita-Mix- be careful to cover tightly!) Stir in the non-dairy milk and return to heat, gently heating and stirring. Taste test for seasoning adjustments. Serve with chopped chives, scallions, parsley on top, if desired. Makes 4 to 6 servings. Photo and Recipe Courtesy of accomplishedwoman.blogspot.com
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