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Leek and Potato Soup

YIELDS: 
4 servings
PREP TIME: 
10 mins
TOTAL TIME: 
35 mins
COOK TIME: 
25 mins
INGREDIENTS
  • 2 lbs. (1 kg) Potatoes, peeled and diced
  • 2 leeks, white and green parts
  • 2 cups (480 ml) almond milk
  • 1 pear, diced
  • salt, pepper, nutmeg to taste

 

  • OPTIONAL TOPPINGS
    • pecans, chopped
    • scallions
    • chives

 

 

DIRECTIONS
  • Peel the potatoes and cut them into smaller pieces.
  • Wash the leek and cut off only the parts at the very ends.
  • Chop the rest into max. Inch-sized bits.
  • Transfer the almond milk to a large sauce pan.
  • Add the potatoes and bring to a boil.
  • Reduce heat and cook the potatoes for about 10 minutes.
  • Then add the leek and pear and cook for an additional 10-15 minutes.
  • Check if potatoes are soft. If not, cook for a bit longer.
  • Remove from heat and let cool for a bit.
  • Transfer to a blender and process until smooth.
  • Return the soup to the sauce pan and slowly reheat.
  • Season with salt, pepper, and nutmeg.
  • Serve with optional toppings like pecans, chives, scallions etc.