Today was an awfully cool day in the midst of April and having a warm bowl of soup at the end of the day to curl up with is an absolutely delight. This soup is great to make ahead and lasts well in the freezer.

Potato Leek Soup

Serves 6-8

Ingredients:

• 4 potatoes, peeled and chopped
• 3 leeks, chopped whites only
• 2 teaspoons (vegan) butter
• 4 teaspoons Vegetable Bouillon
• 1 quart water
• 1 can Full-Fat Coconut Milk
• 1 Lemon, juiced
• Salt and Pepper to taste
• Optional:
• Chives
• Salted and Roasted Pepitas

1. Using large dutch oven, melt butter over medium heat. Add chopped leeks, stirring occasionally as they start to sweat. Salt and pepper lightly. Do not let the leeks caramelize or they will add a an undesired sweetness to the soup.
2. Add chopped potatoes into the dutch oven and vegetable bouillon and sauté for a minute. Slowly add in water and stir, making sure to incorporate bouillon entirely. Reduce heat to low-medium and allow to simmer until potatoes are soft, around 30-40 minutes.
3. If you have an immersion blender, you can blend the soup in the dutch oven. If you do not, transfer the soup into a blender and blend, using the pulse function. Place the soup back into the dutch oven and add the coconut milk. Let simmer for five minutes.
4. Finish the soup with one juiced lemon. Salt and pepper to taste. Garnish with chives and pepitas. Serve immediately.