Potato, Leek, Sunflower Soup

Recipe Categories: 
Recipe Author: 
Kathy Pollard

This is a lovely, creamy soup with added rich, nuttiness from sunflower seeds.

  • 2 or 3 potatoes, cubed
  • 2 leeks, chopped
  • 5-8 C broth or water
  • Handful of sunflower seeds
  • 1 C unsweetened soy or plant milk
  • Salt, pepper, spices (cumin, turmeric, oregano, Spike… OPTIONAL)




Bring potatoes and leeks to a boil in broth.  Simmer until potatoes are soft.  In a blender or food processor blend sunflower seeds, sor or plant milk and spices.  Slowly add to potato mixture.  Heat a bit more, if needed.


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