Creamy Potato Leek Soup

It's cold, it's wet, and my kitchen is jam-packed with people. It's soup weather in Western New York. We have a couple of vegetarians in the family, so when I make the soup I err on the side of vegan. Family and friends are in town and dropping by throughout the day pretty much every day as we head towards Christmas, so it's always necessary to have something on hand that can either be heated up quickly or simmer for a long while in order to accommodate visitors. Potato Leek Soup is a great way to start. It's easy to make, and it's one of those soups you can make vegan without many people noticing. For the meat-eaters at your table, you can offer crumbled bacon as a topping. I usually put some out as well as a bowl of chopped green onions, one of grated cheese (for those who can have it), and some homemade croutons.

Here's what you'll need to make enough soup for 4-6 people:

2 lbs of potatoes - peel them,cut them into chunks, and put them in a bowl of cold water.
3 large leeks - remove the dark green tops, wash well, and chop
2 Tbsp "butter"
2 cups coconut culinary milk
3 cups gluten free vegetable broth (I love this base)
2 tsp chopped fresh marjoram
1/4 cup chopped fresh parsley
2 tsp chopped fresh thyme
Tennessee Sunshine (or any other hot sauce you have on hand)
salt and pepper to taste

1) In a soup pot, melt your butter alternative and stir in the leeks. Cook them for about 10 minutes until they are soft, but not brown.

2) Add the broth and potatoes. Bring to a low simmer and cook, stirring occasionally, for 30 minutes.

3) Scoop roughly half of the soup into a blender and puree until smooth. Return it to the pot and stir in the coconut milk, herbs, and salt and pepper. Add a dash or 5 of hot sauce to give it a happy little kick.