A delightful soup this time of year involves hearty potatoes and leeks (which just so happened to arrive in our CSA share this week). I’ve made potato leek soup before and usually base it on existing recipes I can find. I found a simple, yet delicious recipe from Vegan Visitor for potato leek soup. I made some minor changes because I didn’t have fresh thyme or rosemary (I used 1/4 tsp of dried thyme and omitted the rosemary). I also added 3 cloves of sliced garlic. Additionally, I used sunflower milk instead of soy, as that was what was currently open in my refrigerator.  Lastly, I garnished the soup with white truffle oil. This was served with a crusty multigrain baguette, a simple mixed green salad, and pickled beets.

I’d give this recipe a solid 4 1/2 out of 5 carrots on the veganlicious scale!