A French classic that tastes decadent without any cream, this soup is luscious and comforting. It’s also simple to whip up and is loved by everyone. Serve it with a green salad and good bread to make it a full meal. Even though this is a perfect warming recipe for chilly days, potato leek soup is also delicious eaten cold on a hot summer day (this version it’s called vichyssoise).
2 medium leeks, cut into ¼” slices
1 clove garlic, minced
1 tablespoon olive oil
2 medium potatoes (Yukon gold work best), cubed
2 cups veggie chicken-flavor broth or vegetable broth*
1 cup unflavored soy milk
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)
Recipe adapted by Naomi Imatome-Yun from 1st edition of An Apple a Day, one of the most popular and enduring cookbooks among the Adventists of Loma Linda, CA.