3 Large Leeks, white parts, finely chopped
2 pounds Yellow Finn Potatoes, washed and scrap off brown spots, quartered.
2 tbs. Vegan Butter
2 Cloves Garlic
7 cups Homemade Veggie Broth
1/2 pound Chantrelle Mushrooms, washed and dried.
Vegan Potato Leek Soup
Prepare all ingredients and set aside in bowls. Melt the butter in soup pot. Add Leeks, 1 clove Garlic and Potatoes, cook over low heat stirring approx 10 minutes. Add 7 cups of Veggie Broth, bring to a boil, lower heat and simmer for 35 minutes, partially covered. If needed thin milk with Soy milk or more veggie broth/water. Season with salt and pepper.
While soup is cooking. In a cast iron pan add Olive Oil, 1 Clove Garlic and Mushrooms, cook until browned stirring frequently. You can add Madeira and reduce it if you wish. Serve on top of each bowl with Fresh Thyme.
Served with a Salad with lots of veggies. And a side of Frozen Peas.
