Creamy (Vegan) Spinach, Leek, & Potato Soup

Ingredients

• 1/2 tablespoon olive oil
• 1/2 cup onion, diced
• 2 garlic cloves, crushed
• 1 leek, white and soft green parts, sliced thinly
• 1 potato, peeled and cubed
• 2 1/2 cups vegetable stock
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil

• 1 (10 ounce) package frozen spinach
• 2 tablespoons Earth Balance margarine
• 2 tablespoons tofutti sour cream
• 1 cup almond milk
• 2 baby carrots, shredded for garnish (optional)
• 1 tablespoon tofutti sour cream, for garnish (optional)

Directions

1. 1

   Heat oil in large saucepan.

2. 2

   Saute onion and garlic for 2-3 minutes.

3. 3

   Add vegetable stock and water.

4. 4

   Add leeks and potato.

5. 5

   Season with salt, pepper, and basil.

6. 6

   Bring to boil then reduce heat, cover, and simmer for 20 minutes.

7. 7

   Add spinach and process in blender until somewhat smooth. Skip this step if you want your soup chunkier.

8. 8

   Return to saucepan and add Earth Balance, sour cream, and milk.

9. 9

   Heat through.

10. 10

    Serve with a sprinkle of shredded carrot and a dollop of sour cream, if desired.