Potato Leek Soup
The warmth and goodness of our Vegan Potato Leek Soup is a delightful fusion of European flavors and plant-based simplicity. This comforting dish combines the earthy richness of leeks and vegetables, with the heartiness of potatoes, creating a velvety soup that's both nourishing and delicious. The subtle infusion of thyme and the creaminess from almond or coconut milk elevate the flavors, making every spoonful a culinary delight. Quick to prepare in under 45 minutes, this soup is a testament to the ease and satisfaction of wholesome, vegan comfort food.
Ingredients
- 2 tablespoon olive oil
- 3 leeks, cleaned and thinly sliced (white and light green parts only)
- 3 cloves garlic, minced
- 5 potatoes, peeled and diced
- 1 carrot, peeled and sliced
- 2 celery ribs, sliced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup plant based milk, unsweetened (such as almond, coconut milk)
- salt and pepper, to taste
- fresh chives, chopped (for garnish, optional)
- vegan sour cream (for garnish, optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sliced leeks, carrots and celery and cook for about 5-7 minutes, or until they are softened.
- Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
- Stir in the diced potatoes, then add vegetable broth, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the potatoes are tender.
- Remove the bay leaf and discard it.
- Add almond milk. Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a blender and blend until smooth.
- Taste and adjust the seasoning as needed. Serve hot, garnished with chopped fresh chives if desired.