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)
