Leek and Potato Soup

Only 4 ingredients and you have a creamy, rich, delicious soup.  Quick and easy healthy, vegan and so satisfying.  I loved the sprinkling of chives and pecan!  You gotta try this soup...Pair it with a beautiful salad and it is the perfect meal on a cold winters day.

Be well...
Chelly

Leek and Potato Soup
Contentedness Cooking

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients

For the Soup:
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
chives
scallions
pecans, chopped

Instructions

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.