Servings: 6 to 8

2 Tbsp butter (DF butter is fine) 2 Tbsp butter (DF butter is fine)
3 leeks, sliced  white parts only 3 leeks, sliced  white parts only
4-5 cloves garlic, minced 4 to 5 cloves garlic, minced
2 Tbsp Za'atar spice (or dried thyme) 2 Tbsp Za'atar spice (or dried thyme)
3 stalks celery, sliced 3 stalks celery, sliced
8 medium russet potatoes, diced 8 medium russet potatoes, diced
6 cups stock 6 cups stock
Bay leaf Bay leaf
Salt, to taste Salt, to taste
 
2 cups flax milk, or to taste (I don’t measure) 2 cups flax milk, or to taste (I don’t measure)

Sauté the leeks in the butter in a large stock pot until soft. Add garlic and za’atar and sauté one more minute to release aroma. Add celery, potatoes, stock and bay leaf and boil until potatoes are soft, 20 to 30 minutes. Find and remove bay leaf. Blend in pot with a hand mixer until smooth. Add flax milk till correct creamy consistency is reached. Add salt and additional Za’atar spice as needed for flavor. Place back on stove for an additional 10 to 15 minutes to warm through and combine flavors.

Recipe by Becky Fuller (January 2019)  Recipe by Becky Fuller (January 2019)