Categories: day 1, lunch, soup, vegan, vegetarian

Ingredients

• 1/2 cup of Ghee or oil
• 4 small leeks, rinsed and sliced
• 8 white potatoes peeled, cubed
• sea salt
• 5 cups of water
• 5 cups rice milk

Directions

1. Melt ghee in a large pot over medum. Add leeks and saute. Stir occasionally. Add potatoes and water and add sea salt to taste. Bring the pot to a simmer. Stir occasionally and cook until potatoes are very tender. Puree in a blender or food processor in small batches. Return to pot and add rice milk.

2. Chuncky soup: Reserve at leat 1 cup of potato leek chunks before you puree the rest. Add the reserve cup last and mix for some chunks in your soup.

3. Allergy-free variation: use oil instead of Ghee. Probaby only need a few tablesoons.

4. Serve with muffin of choice.

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