Potato Leek Soup (Vegan, Gluten Free, and Oil Free)

Ingredients

• 6 Yukon Gold potatoes, peeled (if not organic) and diced
• 3 or 4 leeks, white and light green parts only, sliced
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cups vegetable stock
• 4 cups water
• 2 bay leaves
• 2 tsp sea salt
• 1/4 tsp white pepper
• 1 fresh rosemary sprig (or 1 tsp dried rosemary, crushed)
• 1 cup non-dairy milk

Directions

Combine all ingredients, except non-dairy milk, in a stock pot.

Bring to a boil, then simmer until potatoes are soft.

Remove bay leaves and leftover rosemary twig.

Puree with an immersion blender until smooth.

Add non-dairy milk and adjust seasoning, if necessary.

Serves 6-8.