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The last several days have been gloomy, cold, rainy days. Usually, weather I love, but it’s May and I’m not in the mood. But this soup is a total mood booster and is perfect for days like this! It’s a pretty quick soup to whip up as well and won’t have you slaving in the kitchen all day. I love a good leek recipe!!

Ingredient details:

• Potatoes – I chose to have golden potatoes because I love the flavor and they cook really quick compared to some other firmer potatoes.
• Onion – I chose yellow onion because it has a mild flavor. There will still be added onion flavor, but not too strong since we also have leaks in this soup.
• Leek – Two stalks of leek should be perfect for this recipe. It adds great flavor without coming on too strong.
• Seasonings – I think the Italian seasoning works well with this, but I like adding a little extra fresh basil for a little bit more pop.
• Milk – I always do oatmilk unless it’s a dish that specifically requires coconut. But oatmilk is definitely my favorite plant-based milk.
• Broth – Simple truth, low-sodium vegetable broth is what I used for this recipe.

Recipe List

Ingredients:

6 golden potatoes

2 stalks of leek

5 cloves of garlic

1 yellow onion

1 tbsp Italian seasoning

2 leaves fresh basil

1 tsp salt

1/4tsp crushed red pepper

3 cups oatmilk

3 cups vegetable broth

arugula (for garnish)

Instructions:

1. Peel potatoes and cut them into small cubes.
2. Boil potatoes in a large pot until soft (about 10 minutes).
3. Dice onion and leaks. Mince garlic.
4. In another large pot, cook onion, leaks, and garlic on medium heat until the onions are translucent.
5. Add the cooked potatoes, seasonings, milk, and broth. Stir well to combine.
6. Pour soup ingredients into a blender or food processor. Pulse until everything is a thick puree.
7. Pour ingredients back into the pan and simmer for 10 minutes before serving.
8. Enjoy!

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