Description
A silky, warming vegan potato leek soup made with soft leeks and tender potatoes, creating a creamy and comforting bowl perfect for chilly nights.
Ingredients
Scale
- 4 large leeks, cleaned and sliced
- 4 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (e.g., almond, soy, or oat milk)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish (e.g., thyme or parsley)
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the sliced leeks and 2 cloves minced garlic. Sauté until the leeks are soft and fragrant, about 5 minutes.
- Add the diced potatoes to the pot and pour in 4 cups of vegetable broth. Stir to combine so the potatoes are evenly covered by the liquid. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to a simmer. Cook until the potatoes are fork-tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth and velvety. If using a countertop blender, work in batches and hold the lid with a towel. Stir in 1 cup unsweetened plant-based milk and season with salt and pepper to taste. Heat gently until warmed through. Garnish with fresh herbs before serving.
Notes
For a richer flavor, stir in a splash of olive oil or vegan butter. Store leftover soup in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg