Thank you to Bailey, for the following recipe originally posted on her blog, Socratic Kitchen (http://socratickitchen.blogspot.com/).
Potato Leek Soup
1 leek, julienned, 2 inches
1 medium yellow onion, diced
2 garlic cloves, minced
½ teaspoon sea salt
4 to 5 potatoes, peeled and cut into small pieces
4 to 6 cups vegetable broth
1 cup soy milk
thyme, rosemary, parsley, and ginger to taste
1½ cups corn, optional
1. In a deep sautéing pan (with a lid), sauté garlic, onions, and sea salt in olive oil until onions appear translucent, about 5 minutes. Add leeks and saute until softened.
2. Pour broth over the vegetables and add potatoes. Bring to a boil, the reduce heat and cover.
3. Let simmer covered until potatoes are softened. Strain soup into a large pot, collecting solids in a colindar. Purée solids, then add back to the soup and stir until well blended. Add the soy milk, and adjust spices to taste. Add corn, if desired. Serve with a cilantro garnish!