Potato Broccoli Soup with Leek

I'd never made a potato or broccoli soup of any kind, but had both ingredients in the fridge and it being a cold, wet day the mood called for soup! I was pretty impressed with my creation, and my husband deemed it "one of the best soups ever".  I don't know if I'd go that far, but it did turn out good enough for me to want to preserve the recipe!

ingredients:

• oil for sauteeing (I use grapeseed oil)
• 1 cup chopped leek greens with some whites
• 3 - 4 cloves garlic, crushed
• 4 medium sized russet potatoes, roughly cubed into square inch pieces
• 1 large stalk broccoli, stem included, chopped very fine
• 7 cups water
• 2 Tbsp spelt (or wheat) flour
• 2 cups plain rice, or soy, or almond beverage
• 1 vegetable bouillon cube
• 1 bay leaf
• a few dashes oregano & marjoram
• salt to taste
• a couple dashes cayenne
• shredded cheddar or pepperjack style Daiya vegan cheese for topping

method:

In a large stock pot heat the oil over medium heat.  When hot, transfer in the leeks and cook about 2 minutes.  Add in the garlic and cook 1 more minute.  

Pour in the water and rice beverage and bring to a boil. When boiling add in the bouillon cube and flour and stir until there are no more lumps of flour.  

Reduce heat, keeping the water at a low boil. Add in the potatoes and cook about 10 minutes.  Add in the broccoli and cook until the potatoes and broccoli are soft.  Turn off heat, but leave pot on burner.

Using a hand immersion blender, blend soup until it is mostly creamed.  (I wait until it's not super hot and bubbly)

Add in the bay leaf, oregano, marjoram and salt to taste, and if you wish a few dashes of cayenne.

Serve hot, and top with a few spoons of Daiya brand vegan cheese, both the cheddar and pepperjack style are really nice with this soup.

Enjoy!