Tonight I made this delicious soup with some russet potatoes, leeks, onions and garlic. The wonderful thing about this soup is that it is so easy and quick to put together. It goes perfect with some delicious French baguettes from the BreadBaker's Apprentice.
potato leek soup
3 russet potatoes, chopped
1 medium onion, chopped2 leeks, cleaned, trimmed and sliced
4 cloves garlic, minced
4 cups vegetable stock
2 cups soymilk, almond milk, or cashew cream
olive oil or vegan butter
Saute the onions, leeks, and garlic in a large soup pot. Season with salt an pepper. Cook until the veggies are soft then add the vegetable stock and potatoes. Cook for about 15 minutes until the potatoes are really soft. Add the cream and puree off the heat. Season with salt and pepper and chives. Heat through for another 5 or 10 minutes. Top with fried shallots. Serve with some delicious crusty bread and vegan butter.
For the fried shallots just chop up some shallots so that you have rings. Dust with flour, salt, pepper and paprika. Heat some oil in a fry pan and shallow fry them. Cook until golden brown.