Russian Potato Soup Vegan and Gluten-free

Russian Potato soup (converted to Vegan)

5 Tbsp water                                                                1 bay leaf

2 leeks, chopped                                                        2 pounds potatoes, peeled and diced

2 carrots, sliced                                                          1 pound fresh mushrooms

4 cups vegetable broth, 2 cups water                    1 cup almond milk

2 tsp dried dill weed                                                  ¼ cup gluten free flour 

1-2 tsp sea salt                                                            dill weed for garnish (optional)

1/8 tsp ground black pepper


Cook leeks and carrots in 3 Tbsp water approximately 5 minutes.  Pour in broth.  Season with dill, salt, pepper and bay leaf.  Mix in potatoes, cover, cook 20 minutes or until potatoes are tender.  Remove and discard bay leaf.

Cook mushrooms in remaining 2 Tbsp water until lightly browned. 

You can blend some of the soup at this point or leave as is.   Stir in mushrooms

In a small bowl mix almond milk and flour until smooth.  Stir into soup to thicken.  Garnish each bowl with fresh dill and serve. 

susan wesley