I am still sad.

And since I feel like sh*t, I thought I'd make a soup that looks like... Well, anyway, for some ungodly reason I thought a blue potato soup would accurately reflect my mood and still be appetizing in appearance. I really blue it (<- had to).

That said, this murky little guy is a variation of Julia Child's leek and potato soup from Mastering The Art of French Cooking, which is never really wrong. In fact, taste-wise, this soup is one of the simplest and most delicious I've prepped for the Swap thus far. Like most of my liquid-y ventures, I made this one vegan-friendly.

Were I to add a soundtrack to this sad little soup (because that's a normal thing), it would be King Krule's "Portrait in Black and Blue," which I had on repeat while it softly simmered the morning away.

Blue Potato & Leek Soup

4 medium blue potatoes, peeled and chopped
2 leeks (the whites plus a couple inches of green), thinly sliced
4 cups vegetable broth
1 cup soy creamer
3 tbsp olive oil
1 squeeze lemon juice

Heat oil in a 2-quart saucepan over medium heat, then add chopped potatoes and leeks. Cook until soft and starting to turn brown, then add the vegetable broth and bring to a boil. Lower the heat and simmer for 40 minutes. Once the potatoes turn to mush under your spoon, stir in the creamer and lemon juice and simmer for another 10 minutes.

So easy easy. Top with crispy pan-fried leeks just before serving.