Creamy Potato Leek Soup (without dairy!)
- Broth—chicken or vegetable
- Potatoes (yellow)—cut into 2- to 3-inch cubes
- Leeks (with more white than green if possible)
- Dried shitake mushrooms—soaked in water to soften
- Onions
- Garlic
- Black pepper
- Crushed red pepper
** To clean leeks: at the base where the green part meets the white part cut a “V.” Then slice the leek lengthwise down the middle. Do not go all the way through. Hold leek underwater and make sure you wash off each layer.
Fold back together in order to slice into small / medium ringlets.
In a soup pot sauté the garlic, crushed red pepper, and onions in a bit of oil. When the onions are translucent, add the chicken broth (or vegetable broth). Bring to a boil, then add the potatoes. When potatoes are half-way cooked, add the leeks and shitake mushrooms. Cook until potatoes are done. Blend everything until smooth and creamy.
Season to taste, and enjoy!
