Vegan Creamy Potato Leek Soup
4 tablespoons vegan powdered soup base
6 cups water
1 small leek, roughly chopped
3 small potatoes, large dice
3 tablespoons vegan butter
3 tablespoons flour
2 cups unsweetened soymilk
1 bunch cilantro (optional)
1/2 cup wehani and brown rice blend (optional)
1) Combine water, bullion, leek, potatoes, uncooked rice, and cilantro in a very large pot. Bring to a boil.
2) In a separate medium pot, melt vegan butter and whisk in flour. Slowly whisk in soymilk until smooth. Heat thought and add to the large pot. Simmer, covered, until rice and potatoes are cooked.