Vegan Cream of Potato and Leek Soup

A dairy-free but oh-so-creamy potato and leek soup, perfect for chilly nights and rainy days!

2 pounds red potatoes
8 cups water or vegetable broth
1 large white onion, diced
3 large leeks, trimmed, washed well and sliced
1/2 tbsp each, dried: parsley, oregano, tarragon, basil
salt + pepper
2 cups beet tops (optional, but delicious)
1 cup cooked quinoa (leftovers work great)

View the full recipe at From the Ground Up Wellness →