Potato, Watercress, Leek, and Basil Soup

[Guest guest]

Potato, Watercress, Leek, and Basil Soup

 

3 cups vegan chicken-style broth

3 thin-skinned potatoes, unpeeled, diced

1 small onion

1/4 cup tightly packed fresh basil leaves

2 leeks, well rinsed and dried

4 T olive oil

1/2 cup tightly packed watercress leaves

light sprinkle of ground allspice

salt & fresh ground pepper to taste

1 cup rich milk alternative (unsweetened)

 

l. Combine the broth, potatoes, and onion in a large saucepan. Cook,

partially covered over med. heat until the potatoes are almost tender,

15 to 20 minutes

 

2. Meanwhile, dice the leeks, including the light green tops. Heat

olive oil and add leeks and saute until almost tender. Add the

watercress leaves and saute 5 more min.

 

3. Add the basil to the potato soup ad cook another 5 min.

 

4. Add the leek mixture, allspice, and salt and pepper to taste.

 

5. Process the soup in batches in a food processor fitted with a

steel blade to a puree.

 

6. Return the soup to the saucepan, stir in the milk, and reheat.

 

Serve warm