What can we say about this comfort food? What’s not to like, right? And, it’s perfect for the chilly rainy days we’ve been having lately, and it’s easy to make in our tiny van kitchen. We recently came across some really beautiful organic leaks and fresh Yukon Gold potatoes, so this recipe immediately came to mind.

Serves 6-8

Ingredients:

• 2 lbs potatoes, peeled and cubed
• 4 leeks, cleaned and sliced thin, white and light green parts only
• ¼ cup olive oil
• Pinch of nutmeg
• ½ cup dry white wine
• 6 or 7 cups vegetable stock
• ¾ cup coconut milk
• 8 oz vegan sour cream
• 1 cup chopped flat leaf parsley
• Salt and pepper to taste

Preparation:

Sauté the leeks in olive oil over a medium-high heat until tender. Add a pinch of nutmeg and the white wine, and simmer for another minute. If you want, you can set aside some of the leaks now to garnish the soup when served.

Add the potatoes and enough stock to cover, then bring to a low simmer and cook until the potatoes are tender. Use an immersion blender to purée the potato and leek mixture to your preferred smoothness/chunkiness. Add the coconut milk, sour cream, parsley, and salt and pepper to taste. If the soup is too thick, add more stock and reheat gently, do not boil.

Garnish each bowl with the reserved leeks and a few sprigs of parsley and serve up with some croutons, crostini, or your favorite rustic bread.