Let’s start this post by tackling a very important question you surely have:*

What is the difference between a scallion and a leek?

Well, I’m glad you asked because until today I didn’t know either.  When getting ready to write up this recipe I couldn’t remember if the green onion-y things I picked up in our CSA share yesterday were scallions or leeks.  Google tells me that scallions are young onions. Leeks are, well – leeks. I’m fairly confident that what I have here are leeks*, and because I don’t think your pot will explode* or your fabulous dinner party will be ruined* if you use scallions in place of leeks in this Vegan Potato Leek* Soup recipe, I’m going with leeks.

So assuming these are indeed leeks, here’s the scene: some big and small leeks and a bowl full of dirty potatoes. Plus some tomatoes and cantaloupes for decoration.

I know that I’m not the first person on face of this earth to make Potato Leek soup,* therefore I spent a little time browsing recipes today for inspiration and a little guidance too.

Except every recipe I found called for cream or milk or butter. OK, that’s lovely, but I think I can do this without any dairy.*

Vegan Potato Leek Soup

2 – 3 Tbsp extra virgin olive oil
1 large white onion, diced
2 cloves of garlic, minced
2 large leeks and 3 small leeks, sliced
6 medium white potatoes, cubed
3 – 4 water or vegetable broth
S & P to taste

Dice your onion, mince your garlic and slice off hairy part of your leek. Continue slicing your leek until you get to the green part and then toss said hairy and green parts into the compost. Saute onions, leeks and garlic in some olive oil on medium heat until the onions are translucent.

In the meantime, scrub up your potatoes and then cube them. I chose not to peel my potatoes because I got to thinking that if there’s any sort of nutritional value in a white potato, most of it is probably in the skin.*

Once your onions are soft, add a couple cups of water or vegetable broth and bring to a boil. Add your potatoes and cook until soft.

Then comes my favorite sneakity trickity trick soup trick. Ladle out about half to two-thirds of your vegetables and broth and transfer it to the food processor.

You know what to do from here.* Turn the food processor on while you stand there contemplating the world’s problems. Once pureed and you realize that all we need is love* (and to know the difference between leeks and scallions) add the blended soup back in to the pot with the un-blended portion.

And there you have it. Creamy, dairy-free potato leek soup.

The perfect afternoon snack.**

** – yes, I’m exactly right.