This isn't technically my soup. But my version is its fraternal twin.

Well, my month of veganism continues. I won’t lie – this is the most difficult thing I’ve ever done and that includes stand-up comedy.  What’s interesting about this challenge is that physically I’m full — it’s the mental cravings that are driving me crazy! But it’s a revelation to see how much I eat because my mind wants to – not my body.  And  as these are the types of things I wanted to find out from this challenge, I haven’t’ given up, but boy is it hard.

One thing making it slightly easier, though, is to find recipes for things I already enjoy and learn how to make them the vegan way.  Take potatoes for example! Normally I enjoy them with a meat, but obviously that’s out of the question. So, I turned to the Internet to find some alternatives and stumbled upon something I used to enjoy regularly but haven’t had in years – potato and leek soup.

After the jump, the very simple, very quick, very tasty recipe.

Here’s what you’ll need, in addition to a blender, to make two servings:

• Three potatoes
• Three leeks
• Can or package of vegetable stock. (I used the Whole Foods Organic 365 Brand.)
• One tablespoon olive oil
• Salt and pepper to taste

Step 1: Peel potatoes and boil. Remove from water when soft and drain well.

Step 2:  As your potatoes boil, cut and chop your leeks. I actually had not done this before and used this video as a tutorial! Very easy – as you actually just wind up tossing most of the leek away.  After you’ve got them chopped, add to a large pan with your olive oil and sautee until they are softened.

Step 3:  In a blender, combine your boiled potatoes, leeks and one cup of your vegetable stock.  Use the puree setting to blend together until there are no bumps.

Step 4:  Transfer the contents of the blender back to your large pan. My puree was very, very thick so I set the pan on a low heat and kept cutting the puree with vegetable stock, stirring constantly, until I had achieved a more soup-y consistency. The key here is adding the veggie stock in low quantities – you want to make sure you achieve something that’s more thick than a regular soup, yet not as thick as mashed potatoes.  The added bonus is that it re-warmed the soup.

Step 5: Add salt and pepper to taste.

The end result is a yummy, filling soup that yielded enough leftovers for another dinner.  To serve more people, simply increase the amount of potatoes and leeks you use.  Happy eating and I promise to try (emphasis: try) and cut back on the complaints next week.