Velvety Vegan Potato Leek Soup

Directions

1. Thoroughly wash 4 leeks under cool, running, drinkable water. Leeks are always very dirty—the best method for cleaning is to cut off the roots of the leeks, then slice lengthwise. Cut the white and green parts of the leek crosswise into half moons. Next, place the chopped leeks into a colander and rinse again, then add to a bowl and fill with cold water. With your hands, agitate the floating chopped leeks to dislodge any remaining dirt. Scoop the leeks out of the water and rinse through the colander again, now they are finally clean!

2. Thoroughly wash 4 russet potatoes (including scrubbing the skins) under cool, running, drinkable water. Peel and chop potatoes into 1-inch pieces and set aside.

3. In a large pot over medium heat, add 1 tablespoon of extra-virgin olive oil until shimmering but not smoking. 

4. Add the leeks and sauté until translucent, about 3 minutes. Add the potatoes and sauté for 1 minute. 

5. Add the 2 cups of vegetable broth and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are softened, about 15 minutes. Add a pinch of kosher salt and a pinch of white pepper. Allow the soup to cool and blend.

6. Serve with a drizzle of extra-virgin olive oil. Skip the salt and offer it to babies for a delicious, creamy and hearty meal. Otherwise, sprinkle some flake salt to taste before enjoying. Eat up, Mama!

7. Once cooled completely, pour leftover soup into silicone molds to freeze into pre-portioned blocks. Your future self will thank you kindly.