Potato Leek Soup (dairy free)

We had dinner with our regular crew on Sunday. We've been eating dinner with them for 5 or 6 years on the 3rd Sunday of the month and they are among our very favorite people in all the world.

The theme for Sunday was soup and bread. I brought Spicy Chickpeas as a "winter salad"

and potato leek soup...

I know it's not much to look at but it tastes wonderful especially if you chop some chives or parsley for the top and add some hot butter bread on the side. Best of all, it really only has 5 ingredients - including seasoning - (which is the requirement for my mom to make it. And she's one of my three readers - Hi mom!)

This recipe is adapted from Simply Vegetarian Pleasures. The original is called Leek and Potato Chowder and includes both milk and sour cream. My dairy free version is as follows:

a leek or two depending on size (it really doesn't matter - whatever you have on hand) sauted in olive oil until it looks like this:

A box of vegetarian stock (32 oz) or chicken stock if you're not cooking for your vegetarian friends and six yellow potatoes (or 4 or 7 or whatever you feel like adding).

Boil/Simmer depending on how much time you have until the potatoes are cooked but firm. Season with salt and pepper (black and white if you happen to have it around). Blend with an immersion blender or scoop a few cups into a regular blender. Leave some chunks of potato. 

(P.S. I know my pictures are not that great so I've consulted with my friend who is a professional at this and she gave me some great tips. My fancy new lights are coming tomorrow so you can look forward to less orange-tinged photos in the future...)