Kathy Pollard

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

Ingredients:

• 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)

Instructions:

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.