1 tablespoon extra virgin olive oil
1/2 cup chopped yellow onion
2 leeks, white and pale green parts, chopped
1 teaspoon salt
3 medium red potatoes, chopped
4 cups vegetable broth
2 cups rice milk
1 tablespoon chopped dill (optional)
Salt and pepper to taste
+ In a large pot, heat olive oil over medium heat.
+ Add onion, leeks, and salt, and cook until just softened, about 6 minutes.
+ Add potatoes and broth, and bring soup to a boil. Turn to medium low and let simmer, about 25 minutes.
+ Using an immersion blender or food processor, blend soup until smooth.
+ Return to pot, stir in rice milk, salt, and pepper.
Serve warm.
recipe adapted from here
