This is a simple vegan Potato and Leek soup.
An Irish inspired recipe…
To begin, you need 3 potatoes, diced (I left the skins on)
Boil the potatoes in water until cooked, about 15-20 minutes. Drain well.
You will need 3 leeks.
If you have never used leeks, think of them as giant green onions. You will slice the white and light green parts of the leek. Leeks can be very dirty so, they need to be cleaned very well. The best way to do this is to fill a bowl of water and as you slice the leeks place the pieces you want to use in the water. The dirt will fall to the bottom and you will have clean leeks.
You will also need 1 cup of mushrooms, sliced (I actually used a little more.)
In a large skillet, sauté the leeks and mushrooms in 2 tbsp margarine (I used Earth Balance) until soft, about 6-8 minutes.
Add 1/2 cup vegetable broth and the potatoes and cook for a few more minutes.
Transfer mixture to a blender or food processor and blend until smooth.
Add salt and pepper to taste.