Leek, Potato & Corn Soup (Meatless Monday Meal)

It might not look like much but the flavor is addictive and the aroma intoxicating. I shares this Meatless Monday meal in a vlog but here is the written recipe

Recipe:

• 3 large leeks cut into half moons
• 1 medium onion, sliced
• 3 garlic cloves
• 2 medium potatoes, cubed
• 2 tablespoons of good Veggie Base, I use Better Than Bouillon Vegetable Base (they even have Vegan Organic bases, here is the extensive selection)
• 1 tablespoon Coconut Oil
• 6 cups of hot water
• 1 tablespoon No Salt McCormick's seasoning
• 3 tablespoons of sour cream or plain yogurt
• 2 cups frozen corn
• 1 teaspoon of chopped dill

Clean thoroughly the leeps, since they grow slowly, dirt gets trapped between their layers. The most effective way to remove that dirt is to cut off the dark green portion of the leek (it's too woody for cooking) then cut the leek lengthwise and then chop into half moons. Place the cut pieces into a bowl of water and agitate to rinse, replace the water and repeat as needed till you no longer see any soil. I use a salad spinner for this process and it works nicely.

Once the leeks are clean, saute them in Coconut Oil with onions and no Salt Seasoning (or salt & pepper if you are not counting your sodium intake), Once the onions and leeks are translucent but not brown, add 3 smashed garlic cloves (no need to chop because everything will be blended together),

Dissolve the veggie base in water you will be adding to the soup, then add diced potato. Let cook till potato is fork tender, add sour cream or yogurt and blend off the heat then add 2 cups of frozen corn. Taste for seasoning, I always add fresh cracked black pepper at this point.
Garnish with dill and croutons and enjoy.

I showed the step by step in the following vlog: