Potato Leek Soup

2 to 3 tbsp extra-virgin olive oil
3 medium potatoes, any type (I like gold potatoes), peeled and cut into small cubes
2 large leeks, well washed and chopped
Salt and freshly ground black pepper to taste
4 cups vegetable stock
½ to 1 cup soymilk

1. Place the oil in a large, deep pot and turn the heat to medium. When the oil is hot, add the leeks. Season with salt and pepper and cook stirring for 2 or 3 minutes.
2. Add the potatoes, stirring for another 2 or 3 minutes.
3. Add the stock and cook until the potatoes are very tender, about 20 to 30 minutes.
4. Add soymilk and purée in a blender (or purée in the pot with a hand blender).
5. Enjoy.

Tagged as: leeks, olive oil, potatoes, soymilk, vegetable stock