Gluten-Free Vegan Potato Leek Soup

1 tsp olive oilvichyssoise

2 leeks, washed, dark green  section trimmed,

6 medium Yukon gold potatoes, peeled, cut up

Sea  salt and pepper

2 cups plain soy, almond, hemp or creamy non-dairy milk of  choice

Drizzle a small amount of olive oil into the pot. Add the sliced leeks and cook for 15 minutes. Add the potatoes and sea salt and pepper. Add enough fresh water to cover potatoes.  Cover and bring to a simmer, lower heat and continue to simmercook on high untill potataoes are tender, around 30 minutes.

When the potatoes are very tender, blend the soup with an immersion blender untill smooth.
Stir in the non-dairy milk and return to heat,  gently heating and stirring.
Makes 4 to 6 servings.



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