Potato Leek Soup

 This soup is ridiculously good. And simple.

INGREDIENTS:

 8 small white potatoes (or any equivalent color), washed but not peeled, and diced

2 large leeks, both white and green parts

4-6  carrots

1 yellow onion

2 cloves garlic

3 Tablespoons olive oil

1/2 tsp thyme (fresh would be better)

1/2 tsp rosemary (fresh would be better)

2 cubes bouillon

5 cups water

1 tsp sea salt, or to taste

fresh black pepper to taste

1 cup plain almond milk

INSTRUCTIONS: 

• Rinse the leeks and slice them thinly. 
• Dice the potatoes. 
• Heat the oil in your large stockpot, saute the leeks for a few minutes. 
• Saute the potatoes (take care they don’t stick) and onion.
• Add the bouillon, water, salt and herbs. 
• Simmer until the potatoes are very soft, about 20 minutes. 
• Add the pepper.
• In a blender, blend all or part of the soup depending on how smooth you want it.
• Stir in the milk.
• Adjust salt and pepper to taste.
• 2 cubes bouillon 
• 5-6 cups water
• 1 tsp sea salt, or to taste
• fresh black pepper to taste
• 1 cup plain almond milk (or any other kind of milk- eg. soy, cow, rice)