Potato Leek Soup

Potato Leek Soup is the perfect solution to warm the soul after a cold winter day in New England. (Along with a glass of Rowan's Creek of course!) This recipe can easily be made vegetarian and/or vegan by replacing the chicken stock with vegetable broth. For a creamier soup, the soy creamer can also be replaced with heavy cream.

Ingredients:

• 8 cups chicken broth 
• 1 package Tasteful Selections™Sunrise Medley Potatoes (or 28oz golden, ruby, purple, and/or white mini potatoes. The more varieties, the better the flavor) 
• 4 leeks sliced + diced (make sure to only use the white part on the bottom, not the leaves)
• 4 stalks chopped celery 
• 2-3 bay leaves
• 2 teaspoons thyme 
• 1 1/4 cups Silk Soy Creamer 
• Salt + Pepper to taste

Directions

1. Add the chicken broth, potatoes, celery, leeks and thyme into a large soup pot. 
2. Place the bay leaves into the mixture and season with salt + pepper to your liking 
3. Boil until potatoes are soft (about 20 minutes)
4. Once the potatoes are soft, remove the bay leaves and let cool for 5 minutes
5. Place mixture into a blender or food processor (depending on the size of your appliance, you may have to blend the soup in batches)
6. Blend the soup until completely smooth
7. Place soup back into the soup pot and add the soy creamer
8. Simmer, and allow to thicken for about 15-20 minutes