Creamy Vegan Potato Leek Soup w/Croutons

I made this soup last night for my dad who was visiting. A great way to use up leeks, potatoes, and greens that you've been getting in your CSA. A perfect, rich soup wonderful for a blustery early fall day. Next time, it may be good to add more leeks than I did below, but the following soup was still very delicious.

For 4 servings, you'll need:

• 2 T olive oil
• 1 leek, sliced thinly
• 2 pounds potatoes, washed and cut in 1" cubes
• 3 cloves garlic, peeled & crushed
• 4 c vegetable broth
• 2 T nutritional yeast
• 1/2 c plain almond milk (soy milk would be okay too)
• 1 head of radish greens (or some other strong flavorful greens like mustard greens)
• 2 T balsamic vinegar
• salt & pepper to taste and depending upon your broth
• 2 t fennel seeds
• 1 t paprika
• 1 t crushed red pepper

The steps:

1. Saute leeks in a large, heavy-bottomed pot in olive oil over medium-low heat until tender and translucent. Stir often. About 5-7 minutes
2. While leeks are sauteing, peel and crush garlic cloves
3. Add garlic once leeks are cooked and saute another 3 minutes, stirring often.
4. Add salt, pepper, fennel seeds, paprika, crushed red pepper, broth, greens, nutritional yeast, and almond milk and cover. Turn heat to high, bring to a boil then reduce heat and simmer for 25 minutes.
5. While that pot is boiling, roughly chop your greens and place in a large bowl. Lightly coat greens in balsamic and let sit until you're ready to add it to the pot. At least 15 minutes. This will help to soften the greens and reduce bitterness.
6. After 25 minutes, add greens to the pot, cover, and simmer until greens are wilted. About 5 minutes.
7. Remove from heat and blend in your food processor until smooth. Will likely take three stages because it won't all fit. Resulting texture is thick, sort of like mashed potatoes.
8. Serve hot with croutons on top

For enough croutons for 4 servings of soup, you'll need:*

• 2 slices of sourdough bread (I have a big oblong loaf, you'll need 3 slices if yours are more traditionally sized)
• 2 T olive oil
• 2 t grill seasoning blend (I use a garlic and herb blend that has salt in it)

The steps:

1. Preheat your oven to 400.
2. Cut bread into 1" cubes.
3. Place cubes in 9x13 pan and coat with olive oil and seasoning.
4. Bake for about 15 minutes, stirring once during the process.
5. Let cool and place on soup, salad, etc.

*If you want this soup to be gluten free, just don't use croutons or use Udi's bread to make croutons with.