Vegan Potato-Leek Soup

Preparation

1. Heat olive oil in a 4-quart pot.
2. Sauté the sliced leeks about 5 minutes, or until they begin to brown.
3. Add garlic and sauté another minute.
4. Add potatoes and 4 cups of broth, enough to cover the potatoes. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and cooked soft.
5. Add sage, salt, and pepper, and more broth if necessary.
6. Purée until smooth, using a Vitamix or in a regular blender. You may need to add more broth to bring the soup to the right consistency. Return purée to pot to keep warm and serve. NOTE; a thicker soup can be used as a sauce or gravy.

 Serving Suggestions

Garnish with diced chives or green onions, and serve with a crusty warm garlic bread. The soup can be served over asparagus or other veggies as a sauce, or on biscuits for a vegan biscuits and gravy.