Creamy Potato & Leek Soup

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Vibrant Plate.

Plant-based creamy potato and leek soup is a classic for any cold winter dinner and a great starter for holiday dinners such as Thanksgiving. Made with fresh almond milk made in the NutraMilk which adds a special note of flavor and creaminess. Enjoy!

For all they healthy nutrients that fresh almond milk offers, click here.

INGREDIENTS

For soup

• 4 potatoes, medium
• 2 leeks
• 3 cloves garlic
• 2 cups vegetable stock
• 2 cups almond milk, more if needed made with the NutraMilk
• Salt, pepper to taste
• 1 bay leaf
• 1 tbsp. olive oil
• 1 tbsp. fresh parsley (to garnish

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• Cut the leek in half length-wise and wash thoroughly between leaves. Dry it off and cut it into slices. Peel potatoes and dice. Peel and slice garlic cloves.
• Heat a pot on medium and add a tablespoon of olive oil. When heated, add sliced leek and stir-fry for a minute, until the leeks turn a bright green color. Add diced potatoes and garlic slices.

• Cook for another minute or two, stirring regularly, then add vegetable stock and almond milk. Season with salt and pepper to taste, add bay leaf and chopped parsley and cook until the potatoes turn soft. If needed, add more almond milk or water while cooking (you want to make sure that vegetables are always covered with liquid).
• When the vegetables are cooked, remove the bay leaf and puree, let cool a bit and place in the NutraMilk to process until creamy. If the soup is too thick, stir in more water. Taste the soup and season with more salt and pepper if needed.

• Serve hot with a drizzle of olive oil and a sprinkle of chopped parsley.