Ingredients:

• 1 cup baked russet potato (about 1 medium potato)

• 1/3 cup cooked chopped leeks

• 1/2 cup almond milk

• 1/4 cup vegetable broth

• 1/2 medium avocado

Directions:

1. Combine the potato, leeks, almond milk, broth, and avocado in a high-speed blender.

2. Blend until completely combined, about 30 seconds.

3. Blend for an additional 5-6 minutes until hot, or transfer to a saucepan and heat to simmering on the stovetop.

4. Enjoy!