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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Creamy Roasted Gold Potato Leek Soup   
    Categories: Soups, Vegetarian   
         Yield: 6 Servings   
       
         2 lb Yukon gold or yellow   
              - potatoes   
         2 c  Leeks (3 to 4 lg); chopped   
         3 tb Olive oil   
         1 ts Salt   
       1/4 ts Pepper   
        32 oz Vegetable broth or stock   
    13 1/2 oz Can coconut milk   
         1 tb Garlic; minced   
         3 tb Nutritional yeast   
         3 tb Dairy-free butter   
              Pumpkin seeds   
              Sunflower seeds   
              Microgreens   
       
     Preparation time: 15 minutes   
     Cooking time: 30 minutes   
        
     This creamy gold potato leek soup blends roasted potatoes and leeks   
     into a smooth, dairy-free bowl. It works well for cold days and   
     reheats easily for lunches or dinners throughout the week.   
        
     You can either make this soup in a blender or in a stockpot using an   
     immersion blender.   
        
     Preheat the oven to 425?F. Start by washing the potatoes and leeks.   
     Cut the potatoes and the white to light green part of the leeks into   
     chunks. Add the cut potatoes and leeks to a parchment-lined baking   
     sheet and drizzle with the olive oil. Sprinkle with 1 ts salt and 1/4   
     ts pepper and roast in the oven for 30 minutes, tossing halfway   
     through.   
        
     Meanwhile, add the vegetable stock, coconut milk, minced garlic,   
     nutritional yeast, and butter to your blender or to a stockpot if   
     you're using the immersion blender method.   
        
     When the potatoes and leeks are done roasting add them to the blender   
     or pot and either pulse or blend the soup until you reach the desired   
     consistency and texture you like.   
        
     Note:   
        
     If you prefer a chunkier soup, you can reserve some roasted potatoes   
     and stir those into the blended soup after.   
        
     You can enjoy the soup right away, but if it's not hot enough, you   
     can pop it in the microwave or warm it in a saucepan on your stovetop.   
        
     Recipe by Gina Fontana   
        
     Recipe FROM:    
       
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