Vegan Potage Parmentier (potato leek soup)

I know, butter and heavy cream taste soooo good. They make me really ill without a box of lactaid though. I bought butter the other day to include in the soup, but I completely forgot to put it in. The result was a very tasty soup that was extremely easy to make that happens to be vegan. And I don't even have a vegetable peeler!

This recipe serves 3.

Ingredients

2 leeks, finely chopped (only the white and light green parts)
2 large potatoes, peeled and diced
4 cups of water (or chicken stock for a meat eater version)
1/2 tablespoon salt
fresh parsley/chives for garnish

Bring the leeks, potatoes and salt to a boil. Lower the heat to a simmer, cover and cook for about 30-35 minutes. Pour the soup into a blender (if you have a food mill, use that instead) and pulse until the soup is smooth. Pour the soup through a sieve into a large bowl.

If you want the softened butter/heavy cream, add a teaspoon to each serving.

Garnish with a sprig of parsley or chives. Enjoy hot or cold.