Potato Leek Soup with White Truffle Oil
This soup is from a cookbook that was pretty life-changing for me – Marilu Henner’s “Healthy Life Kitchen”. I stumbled upon it at a book store years ago, and found the information it contained fascinating. It’s not a vegan cookbook – but it is dairy free. There are recipes for chicken and fish (which we were still eating at the time), but no other types of meat. I read about why she didn’t recommend consuming dairy and thought, “Well that’s really convincing and makes total sense, but I don’t think I could ever do it.” Once I made the recipes, I realized that I could do it and not only eat well, but eat food that tasted better than what I was used to.
As someone who really knew nothing about healthy food, this was a great book to start with. The recipes are not difficult, the food tastes amazing, and the tone of the book is non-judgmental and really approachable. I completely related to her stories of going home to Chicago and eating her way through the town – from Walker Brothers Pancake House to deep dish Chicago pizza – and then feeling terrible afterwards! I eventually bought and read all of her books, and use them all the time. Even though we don’t eat meat anymore, the books are still a great resource.
This soup is a perfect example of that. It is so simple, so delicious and 100% dairy free. I don’t even add the soy milk that it calls for, and it’s still super creamy. It’s also good for you. It’s just leeks sauteed in a little Earth Balance, vegetable broth, new potatoes, salt, pepper, nutmeg and chives. I probably reduce it’s “healthy-ness” once I put some truffle oil on top, but I just can’t resist. I have a problem with truffle oil; I want to put it on everything. It’s become a joke between Ryan and me. Whenever dinner is ready and we’re about to sit down, I always say, “Do you know what would make this even better?” Always, truffle oil.