I hope everyone has had an awesome start to their New Year. I started mine with the flu. I am still struggling with it today, but am filling a little better. Even with how crappy I felt, I did a little cooking yesterday. A girl has to eat. Last night I did a repeat of my awesome potato leek soup. I have added some pictures so you know how the rue is supposed to look, and to walk you through the different steps. Potato soup is a New Year’s tradition in my home.

Vegan Potato Leek Soup

8 potatoes, peeled and diced into small bite sized cubes

3 leeks, finely sliced and rinsed well

3 cloves garlic

2 tbsp vegan butter spread

2 tbsp whole wheat flour

2 cups vegetable broth

2 cups rice milk

1 tsp cumin

1 tsp paprika

1 tsp cayenne pepper

1 tbsp salt

1 teaspoon black pepper

In a large stock pot, melt vegan butter spread and add garlic and leeks and saute until the leeks begin to sweet and become soft. Saute about 5 minutes. Add flour, whisk well to make into a rue (see picture of rue below to see how it is supposed to look). Add a quarter cup vegetable broth and mix well to make sure there are no lumps (see picture below). Add remaining vegetable broth and mix well. Now add potatoes, stir in. Next, add rice milk and stir. Finally, add spices, salt and pepper to taste, mix bring to a boil and the reduce heat to medium. Let cook for about 45 minutes to an hour, until potatoes have become soft. Serve in a bread bowl or with oyster crackers to make extra special.

Vegan Potato Soup Rue

Add the 1/4 Vegetable Broth and Make sure mixture is smooth

Watching the beautiful mixture cook

Finished Product, Yum