Potato Leek Soup (vegan, and of course gluten-free)
2 tablespoons olive oil or oil of choice
4 to 5 medium russet potatoes (1 pound), roughly chopped (I left on the skin)
3 large leeks (1 pound), cleaned and thinly sliced
6 cups stock of choice (I used 6 cups water with 3 Tbs light miso paste)
Salt to taste
Pepper to taste
1 Tbs freshly squeezed lemon juice
1/2 cup coconut cream (what separates to the top from a can of full fat coconut milk)
1/3 cup minced parsley or chives
Heat the oil in a large (6-plus quart) stockpot or dutch oven over medium heat. Add the leek and potato. Cook, stirring occasionally, until the vegetables have begun to soften and brown slightly, about 8 to 12 minutes (this time will vary greatly depending on the surface area of the bottom of your pot).
Add the stock and bring to a boil. Reduce the heat to low, and simmer for 30 to 40 minutes, or until the vegetables are tender.
Blend until smooth, either using an immersion blender or by carefully transferring to a blender in batches.
Add the coconut cream, and season to taste with salt, pepper, and lemon juice.
Ladle into bowls, and garnish with a healthy sprinkling of minced parsley.