Creamy, Vegan Potato Leek Soup, Crock-Pot Style

My grandmother gave me a bundle of freshly harvested leeks today.  She has a beautiful garden and needs help eating her harvested goodies. :)   Tonight I made Matt and I vegan, creamy potato leek soup in the crock-pot. 

What is a leek??  

A leek is part of the onion and garlic family.  It looks like a very large green onion and has the same light green-onion taste.  The edible part of the leek is the white up to the light green part of the bulb.  You can eat the green tops, but they are very fibrous and tougher to eat.   I dice my leeks into 1/4 inch sections and saute in a pan, or cook them in a soup. 

If you want to make this comforting fall soup, 
you will need:

4 leeks

4 medium red potatoes

2 Tablespoons olive oil

Salt and pepper to taste

1 bay leaf

32 ounces of organic veggie stock

1 cup soy milk

3 tablespoons flour

2 tablespoons chopped parsley

 optional: bread bowls

Chop the leeks and potatoes, then throw them in the crock-pot.

 Drizzle in the olive oil.

Add the salt, pepper, and bay leaf. 

Look at how cute and tiny my new sea salt shaker is...

Pour in 32 ounces of organic vegetable stock, and turn the crock-pot on low.  Let this cook for about five hours. 

After five hours...

Whisk the flour and soy milk in a small bowl.  The flour will thicken the soup to give it a creamier texture. 

 Add the soy milk and flour mixture to the soup,

Then mix it in with a large spoon.  Let this cook for 20 minutes. 

 After 20 minutes of cooking the soy milk/flour mix, add the freshly chopped parsley.  Let this cook in the crock-pot for the last 10 minutes.

I highly recommend using a bread bowl.  It makes this such a comforting meal.

Enjoy.  This soup tastes best on a cold, fall or winter night.