Potato Leek Soup



  • 8 small russet potatoes (or 4 large ones)
  • 2 leeks, washed and roughly chopped
  • 1 tbsp Better Than Bouillon (or 2 bouillon cubes)
  • salt and pepper to taste
  • water

Add chopped leeks and 1/4 cup water to a large pot on medium high heat. Allow to soften, approx. 6 minutes.
While leeks are simmering, wash and chop potatoes into large chunks — quarters for small potatoes or eighths for large potatoes.
When leeks are soft, add potato chunks to the pot and cover with water.
Bring the water to a boil, add Better Than Bouillon (or bouillon cubes) and turn down heat, allowing potatoes to simmer until soft (approx. 15 mins.)
When the potatoes can be easily pierced with a fork, turn off the heat and blend the soup using an immersion blender (or carefully transfer the liquid and chunks to a blender).
Season with salt and pepper.
Serve with garnish.


  • hemp cream sauce (recipe below)
  • hot sauce
  • coconut aminos

Hemp Cream Sauce:

  • 1/2 cup hemp seeds
  • 1/2 cup water
  • 1 teaspoon garlic powder
  • juice from 1 lemon
  • 1/2 teaspoon agave or other sweetener
  • 1 teaspoon coconut aminos
  • Bonus: add 1/2 teaspoon mustard and 1-2 teaspoons nutritional yeast to make this into vegan ranch dressing

Combine all components in a blender or food processor and blend until well combined.

Use a spoon to gently drizzle the hemp seed cream on top of your soup. Then dash on the coconut aminos and hot sauce.

Coconut aminos – http://amzn.to/2CIPg0n
Low Sodium Better than Bouillon – http://amzn.to/2F2eVGF
Affordable immersion blender – http://amzn.to/2GLrl2N
Simple and affordable regular blender – http://amzn.to/2oqDrrw
Best nutritional yeast – http://amzn.to/2ERvg1t

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