Vegan Potato Leek Soup
With no cream needed, this vegan potato leek soup is a velvety smooth, creamy soup with loads of flavour. Just right with some crusty bread for a cosy fall meal.
Servings: 6 people
Equipment
- Large pot
- Immersion blender
- Measuring cups and spoons
Ingredients
- 2 tablespoons olive oil
- 4 cups leeks thinly sliced
- 2 pounds potatoes cut into cubes
- 3 cloves garlic chopped
- 3 sprigs thyme
- 2 cups vegetable stock
- 2 bay leaves optional
- 1 teaspoon sea salt to taste
- ½ teaspoon black pepper to taste
- 2 cups soy milk
To serve
- Chopped chives or fresh thyme
- Olive oil
- Crusty bread
Instructions
- Heat the oil in a large pot over medium heat. Add the leeks and sauté until softened, about 5-6 minutes.2 tablespoons olive oil, 4 cups leeks
- Add the potatoes, garlic, thyme. Sauté for 2-3 minutes.2 pounds potatoes, 3 cloves garlic, 3 sprigs thyme
- Add the vegetable broth, bay leaves, salt, and pepper. Increase the heat to bring to a low boil. Now reduce heat to a low simmer and cook, covered, for 15-20 minutes, or until the potatoes are fork-tender.2 cups vegetable stock, 2 bay leaves, 1 teaspoon sea salt, ½ teaspoon black pepper
- Remove from heat and remove the bay leaves. Stir in the milk.2 cups soy milk
- Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend in batches. Taste for seasoning and add more salt to taste.
- Serve in soup bowls and top with chives or thyme, a little olive oil, and freshly ground pepper.Chopped chives or fresh thyme, Olive oil, Crusty bread
Nutrition
Serving: 1bowl | Calories: 240kcal