Potato Leek Soup, Vichyssoise

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potato leek Vichyssoise
This is a comforting soup with layers of delicious flavor.

3 medium organic leeks
3 pounds organic Yukon Gold potatoes (or other potato), cleaned, peeled if not organic, chopped in small chunks
1 large organic turnip, cleaned, peeled, chopped in small chunks
2 celery stalks, cleaned, chopped in small pieces
8 cups water
2 cups unsweetened, nondairy milk
1/2 – 1 teaspoon salt (to taste)
Optional: 1 Tablespoon vegan butter

Clean the leeks. Chop off the root end and trim the frayed green tops. Slice lengthwise, split open and run under cool water to get any dirt particles out. Medium chop the leeks from the white all the way up including all of the green.
In a large soup pan, dry sauté the leeks over medium heat, stirring occasionally until limp and lightly caramelized, about 10 to 15 minutes.
Add the potatoes turnips, celery and water. Cook over medium high heat, covered, stirring occasionally until vegetables are soft, about 20 minutes.
Carefully ladle out portions of the soup and add to a blender or use a hand mixer. Purée until smooth. Repeat until all soup is blended.
Stir in nondairy milk and vegan butter.
Vichyssoise may be served hot or chilled. Serves 8 bowls to 16 small cups. Garnish with diced scallions or chives

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