Leek and Potato Soup

• Vegan
• Gluten free

• Produce

  • 1 Chives
  • 2 Leeks
  • 1 Pear
  • 2 lbs Potatoes
  • 1 Scallions

• Refrigerated

  • 2 cups Almond milk

• Baking & Spices

  • 1 Salt

• Nuts & Seeds

  • 1 Pecans

Found on contentednesscooking.com

Description

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
• chives
• scallions
• pecans, chopped

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