Love potato soup? Then it’s your lucky day!
We’ve got a St. Patrick’s Day potato and leek soup to help you celebrate this Thursday. To be a little healthier, this recipe calls for Earth Balance spread and Earth Fare vegetable broth instead of the traditional butter and cream.
• 3 potatoes, diced
• water for boiling (enough to cover potatoes)
• 3 leeks
• 1 cup mushrooms, sliced
• 2 tbsp Earth Balance spread
• 1/2 cup Earth Fare vegetable broth
• salt and pepper to taste
Boil the potatoes in water until soft when poked with a knife, about 15 minutes. Drain well.
In a large skillet, sauté the leeks and mushrooms in the Earth Balance until soft, about 6-8 minutes. Add the vegetable broth and the potatoes and cook for a few more minutes.
Transfer the mixture to a blender or food processor and blend until smooth.
Add salt and pepper to taste, pour into your lucky leprechaun bowl, serve up with a wedge of Dubliner Irish Cheddar, and enjoy!