Mushroom, Potato and Leek Soup

This is one of my favorite soups! My sister-in-law from whole food mommies made it and I fell in love. I just altered the recipe slightly so that it would be vegan. If you have never cooked with leeks before, they are from the onion family and add a very nice flavor. The original recipe calls for cream that I left out but if you want a creamier texture you can use a cashew cream sauce instead. 

Enjoy...

Mushroom, Potato, and Leek Soup

2 Tbsp Earth Balance
3 Leeks, white parts only, thinly sliced
2 Large Carrots, sliced

6 cups of Vegetable Broth

1 lb Mushrooms 

2 lbs potatoes, peeled and cubed

1/2 cup Almond Milk or Soy Milk

1/4 cup Flour

2 tsp Salt

2 tsp Dill

Pepper to taste

In a large pot sauté the leeks and carrots in
1 tbsp of the Earth Balance for about 5 minutes

Pour in the broth and seasonings. Add the potatoes and cook
until soft, about 30 minutes

Meanwhile, sauté the mushrooms
 in the remaining butter and add to the soup

In a separate bowl slowly add the flour to the milk and mix well. Add to the soup and simmer for 5 minutes until it thickens.