Leek and Potato Plus Soup

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You can find lots of leek and potato recipes online and they are all very similar with leeks, potatoes, water, maybe some cream and herbs and spices. This recipes has two pluses! First I use all of the leek. Many recipes tell you to use the white part and remove the more fibrous green part. Why? I always use the entire leek! You get more flavor, more fiber, more nutrients and more leek for your buck.

What’s the other plus? Okara! What’s okara? Okara is the leftover fiber or pulp from pureeing and filtering cooked soy beans to make soy milk. We’ve been making soy milk at home and there’s always lots of okara leftover and I don’t like waste. I am discovering all the wonderful things you can do with it. The easiest is to add it to thicken soups. It works perfectly with leeks and potatoes.

If you are not making soy milk and don’t have access to okara, that’s okay. You can add another potato or some cooked white beans.

Just a note about leeks. Be sure to clean them well before chopping. Slice them open the long way, spread open the leaves and rinse out any soil that may be lodged inside.

Ingredients
3-4 medium potatoes, about 2 pounds, scrubbed and chopped (1/2 inch pieces)
1 very large or 2 medium leeks, both white and greens parts, cleaned and diced (about 3 to 3 1/2 cups diced)
5 cups water, separated
1 Tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon parsley
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme
1 cup okara (an extra potato or a cup of cooked white beans may be substituted)
1 cup unsweetened, vegan yogurt
salt and pepper to taste

Directions
In a large stock pan, add the leeks, potatoes and 4 cups of water. Bring to a boil. Reduce heat to medium, cover and allow to cook for about 25 minutes, stirring occasionally until leeks and potatoes are tender.
Add in herbs, spices and okara. Cook another 20 minutes or longer to allow flavors to blend.
Remove from heat and purée with an immersion blender until smooth.
Mix 1 cup water with yogurt and stir into soup.
Serve immediately or refrigerate and served cold.

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