Sadly, I didn't take a picture but it looked an awful lot like this soup seen on the Always Order Dessert blog.
This completely Vegan and Gluten-free recipe is sure to warm the hearts of your carnivorous and herbivorous friends alike.
Potato & Leek Soup
1 pound Yukon Gold potatoes - About 3 fist sized ones
2 large leeks
1 tablespoon canola oil
1 tablespoon Better than Bouillon Vegetarian Base (make it a heaping one)
4 cups warm water
Salt and Pepper to taste
Peel and cube your potatoes. Just chop them to a size that will make them soften up quickly. Boil until they are tender and then drain. Slice up your leeks (white and light green parts) and wash*. In the same pot add the oil and warm it up - so medium heat. Add the leeks and cook until nice and tender. While they are cooking add your bouillon to your warm water. You can use vegetable broth instead, but I love this bouillon. When you leeks are ready, add water/bouillon mix and potatoes. Bring everything to a boil and then turn the heat down to medium. Like a rapid simmer. When you can see that the potatoes has started to absorb some of the bouillon, turn the heat off. Take your immersion blender and blend in all until smooth. Add Salt and Pepper to taste. Then turn heat back on and bring to a simmer.
Serve with something yummy like Full Sail Amber Ale. You can even put it in a bread bowl if you can eat bread.
*To wash leeks - Slice them up and then put them in a large bowl of water. While submersed, separate all the little rings. Then swish all the little rings around in the water. I basically just use my hand as a big spoon. Then drain the rings in a colander and rinse under water. It seems like a lot of work, but you aren't trying to make you leeks win a beauty contest so you don't have to be ginger and it is worth it. Dirt can get way down into the leeks.
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