From the kitchen
Golden Potato Leek Soup
Yukon gold potatoes and leeks simmered in vegetable broth and thinned with rice milk for a light creaminess.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 2 tbsp Butter
- 2 Leeks, sliced and rinsed well
- 3 medium Yukon Gold Potatoes, peeled and diced
- 4 cups Vegetable Broth
- 1 cup Rice Milk
- 1 tbsp Cornstarch, mixed with 1 tbsp water
- Salt and Pepper, to taste
Method
- Melt the butter in a pot over medium heat and cook the leeks until soft, about 8 minutes.
- Add the potatoes and vegetable broth, bring to a simmer, and cook until the potatoes are fork-tender, about 20 minutes.
- Purée until smooth with an immersion blender, or leave rustic and chunky if preferred.
- Stir in the rice milk and cornstarch slurry, and simmer 3 to 4 minutes until slightly thickened.
- Season with salt and pepper and serve warm.
Kitchen note
The cornstarch slurry is doing the real thickening work here, rice milk alone has almost no body, so skipping the starch will leave this soup thinner than a classic potato leek deserves.
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