Vegan Leek and Potato Soup

A note from Sylvie:

This soup is typically made with cream and garnished with a dollop of sour cream. My vegan version is just as creamy and delicious. Using coconut milk is a great dairy alternative and I use the thick cream that accumulates inside the can of coconut milk to create a thick sour cream like topping. Just add a sprinkle of freshly chopped chives for a garnish.

Ingredients

4 large Yukon Gold Potatoes, peeled and cubed

4 c. Vegetable Broth

3 Leeks, green part trimmed

1 c. Coconut Milk, reserve accumulated cream from can

Salt and Pepper to taste

1/3 c. Whipped Coconut Cream, for garnish

Chives, freshly chopped, for garnish

Instructions

Place the cubed potatoes and broth in a large saucepan or casserole and bring to boil. Lower the heat and simmer for 15 to 20 minutes.

Make a slit along the length of each leek and rinse under cold running water to wash away any dirt. Slice thinly.

When potatoes are almost tender, stir in the leeks. Add salt and pepper. Simmer for 10 to 15 minutes until both vegetables are soft. If the soup is too thick, thin it down with more broth or water.

Blend the mixture in a food processor or blender to obtain a smooth soup. Stir in the coconut milk and

blend well.

In a separate bowl, put the cream that accumulated in the can, use only the thickest part. Whip until the cream is fluffy and sour cream like in texture.

To serve the soup, add a dollop of the coconut cream and sprinkle with some chives. Serves 6 to 8.