- 2 tablespoons vegan margarine (I used Earth Balance)
- 3 large leeks, cleaned and sliced**
- salt and pepper
- 32 ounce vegetable broth
- 2 pounds russet potatoes, peeled and chopped
- 1/4 cup uncooked barley
- 1-2 bay leaves
- Garnish: fresh chopped parsley, crusty bread
In a large dutch over, heat butter over medium-high heat. Add leeks and season with salt and pepper.
Cook, covered, stirring occasionally until leeks are soft, about 10 minutes.
Add broth, potatoes, barley and bay leaves. Stir well and bring to a boil Simmer until potatoes are tender 15-20 minutes.
Remove bay leaves. Use your immersion blender and blend until mostly smooth. Taste and add more salt and pepper if needed.
Serve garnished in coffee mugs or bowls.
NOTE: To clean leeks, I slice mine in half and then sliced that into half moons. Fill a large bowl with water and toss sliced leeks in. Swirl a time or two and the dirt and sand will sink and the leeks will float. Use your hands and just scoop them from the top. Be sure not to pour the water over them or the yuck will get stuck on the leeks.