Take Heart!
From Christian Vegetarian Association (CVA)

Potato Leek Soup Recipe


A dash of olive oil
2 leeks, washed, dark green section trimmed, sliced
6 medium Yukon gold potatoes, peeled, cut up
Sea salt and pepper, to taste
2 cups plain non-dairy milk of choice, the creamier the better
Preparation for slow cooker:

Drizzle a scant amount of olive oil into the crock. Add the leeks. Stir. Add the potatoes. Season with sea salt and pepper, to taste. Cover with just enough fresh water to reach the top of the potatoes. Cover and cook on High for several hours until the spuds are fork tender. Maybe 5 hours or so.
Preparation for stove-top:

Drizzle a bit of olive oil into a soup pot and heat over medium heat.

Add the leeks, toss in a little salt and stir. Cook for 15 minutes, till softened.

Add the cut up potatoes. Season with sea salt and pepper, to taste.

Carefully add enough water to just cover the spuds.

Cover and bring to a simmer.

When soup is simmering, lower heat and continue to simmer until potatoes are tender- roughly 40 to 45 minutes.

When the potatoes are fall apart tender, blend the soup with an immersion blender till smooth. (Or puree in batches in a blender or Vita-Mix- be careful to cover tightly!)

Stir in the non-dairy milk and return to heat, gently heating and stirring.

Taste test for seasoning adjustments.

Serve with chopped chives, scallions, parsley on top, if desired.

Makes 4 to 6 servings.

This soup is fabulous chilled as well. A fun make ahead recipe for a warm June day.