{"id":1958,"date":"2016-09-16T20:00:41","date_gmt":"2016-09-17T02:00:41","guid":{"rendered":"http:\/\/vegetatingwithleslie.org\/?p=1958"},"modified":"2016-09-16T20:00:41","modified_gmt":"2016-09-17T02:00:41","slug":"potato-leek-soup","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=1958","title":{"rendered":"Potato & Leek Soup"},"content":{"rendered":"
\"Potato<\/a>
Potato & Leek Soup<\/figcaption><\/figure>\n

This one is a work in progress. I used to make all my “cream” soups with Labne, a Middle Eastern yogurt spread, a delicious, pure product (just compare the ingredients label with the one on cottage cheese, and you’ll see why I say that!). I\u00a0love\u00a0<\/em>Labne, and I also really like making it at home — basically a 48-hour yogurt with whole milk and half-and-half. It’s one of the things that has been difficult to give up as I work my way into veganism. It’s especially difficult now that I have the possibility of a beautiful, raw milk available through my CSA. I would love to see how that yogurt comes out. But I digress.<\/p>\n

OK, so I made the Leek and Potato Soup the same way I always did — but used coconut milk\/cream instead of that beautiful, thick, creamy Labne. It was good but a little thinner and less rich than I like it. Next time I do this as a vegan soup, I’ll use less water and either no cream, vegan or otherwise, or I’ll try a different type of vegan cream to see how that works.<\/p>\n

This is a very good base for lots of veggie soups. Shredded or sliced zucchini would be good in here. Shredded or sliced carrots would be nice too.<\/p>\n

Ingredients<\/strong><\/p>\n