Vegan Potato Leek Soup

I think I finally nailed this soup. Once I made it to watery, another time too lumpy. Since I had some very large leeks hanging out in my fridge and a bag of russets hoping they'd get prepared before growing feet, I gave it another go. If you're Orthodox and fasting, give it a try. You know you're sick of spaghetti.


Ingredients:
5 lb bag of russet potatoes (minus three potatoes for some other recipe another day)
2 large leeks
2 stalks of celery
2 cloves of garlic
7 oz of whole coconut milk
cooking oil
kosher salt (to taste)
seasoned salt (to taste)


First peel, chop, and boil potatoes in a stock pot until tender. Drain, reserving sligtly less than half of the potato water for veggie broth. Set aside potatoes and boil potato water with a stalk of celery, one clove of garlic, one whole leek cut in half. Boil for at least half an hour. Return the potatos to the stock pot with broth, add some salt. While this boils, saute sliced and chopped leeks and celery, and once these get nicely cooked, add minced garlic. Continue sauteeing for a couple more minutes, then add to the pot. Smash with potato masher until smooth. Continue cooking at a rolling boil for about another half hour. Add coconut milk shortly before serving (This will sweeten the soup, but it balances out nicely once more salt is added). Salt and season to taste. Serve with some warm bread or biscuits.