As my first recipe of 2022, I am happy to present this creamy and vegan POTATO LEEK soup! I don’t know about you but here in Barrie (Canada) it’s -17 out and all I want to do is eat warm foods. This potato leek soup is perfect, warm and comforting. Check out the details below!
Vegan Potato Leek Soup
Total Time: 50min Serves: 4 hungry people
- 2 large leeks
- 6 medium russet potatoes peeled and chopped
- 2 shallots chopped
- 2 garlic cloves chopped
- 2 tbsp vegan butter
- 5 cups veggie broth
- 1 can coconut cream
- 1 sprig fresh rosemary
- 1 tsp thyme
- 2 bay leaves
- Black pepper
- Himalayan salt
Chop and prepare your veggies. When it comes to the leeks only use the white and light green parts, slice lengthwise in half, then chop and wash once chopped to get the most dirt as leeks are known to be dirty.
Heat vegan butter in a large pot and sauté your shallots, garlic and leeks for about 7 min until the leeks have softened.
Add in your potatoes, thyme, rosemary (just leaves, remove the stem), black pepper and salt and cook for 3min
Add in your veggie broth and your bay leaves and bring to a simmer. Once it’s reached a simmer, cover with a lid, reduce heat and cook for 20 minutes or until the potatoes are soft.
Once the potatoes have softened, remove the bay leaves and stir in your coconut cream.
In batches pour the soup into a blender and blend.
Serve with croutons or some bread and enjoy!
Print Recipe Here