Potato Leek Carrot Soup

Potato Leek Carrot Soup
7 cups
‘honestly, you’ll want to eat the whole thing in one sitting. hearty w/ a touch of sweet’

8-10 very small potatoes or 4-6 medium-large ones, skin on, cut into small chunks
2 huge carrots, cut into thinish circle pieces
2 huge leeks, cut into thinish circle pieces
5-8 cloves or garlic, pressed
2 TB EVOO
2 vegetable (vegan) bouillon cubes
3 1/2 c. of water
1 c. of rice milk (that makes it sweet. you could also use regular milk, cream or soy milk)
1 TB salt, 1/2 TB pepper

1. In a large sauce pan heat oil and saute garlic and leeks for about 2 minutes
2. Add in carrots w/ about 1/2 c. of water and saute for about 2-3 minutes
3. Add in potatoes and saute about 2-3 minutes
4. Add in water, rice milk and bouillon cubes, salt and pepper
5. Bring to a boil and simmer for about 25-35 minutes–until potatoes and carrots are soft–but not falling apart
6. Take out 1/2 of the soup mixture and blend down in a food processor, blender or with a stick blender
7. Add puree portion back to chunky portion
8. Dig in!