Leek & Potato Soup

Ingredients

• 4 large potatoes cut into 1’ pieces - we used a new golden variety, the soup will be blended so if the skins aren’t too thick no need to peel the potatoes
• 2-3 leeks, rinsed and cut into 1/2 inch pieces
• 1 small onion, chopped
• 2 ribs of celery, chopped (optional)
• 2-3 cloves of garlic, crushed or 1-1 ½ tsp powdered garlic powder
• 2 tbsp olive oil
• 3 cups vegetable stock
• ¾ cup unsweetened plant milk – coconut, almond, cashew, or soy would keep the consistency thick and creamy
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp dried sage
• 1 tsp ground coriander