Creamy Vegan Potato and Leek Soup

Large pot, immersion blender (or regular blender)

10 minutes

35 minutes

Vegan

Vegan, Potato, Leek, Soup, Creamy

Main Course

Simmering

Vegan

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2 tablespoons olive oil

1 large leek (white part only), chopped

2 cloves garlic, minced

2 medium potatoes (about 500g), peeled and diced into small cubes

1 teaspoon dried thyme leaves

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 cups vegetable broth or stock

1 cup unsweetened almond milk or other plant milk of choice

Heat the olive oil in a large pot over medium heat. Add the leeks and garlic and cook for about 5 minutes until softened.

Add the potatoes, thyme leaves, salt and pepper to the pot and stir to combine. Cook for another 5 minutes until the potatoes are lightly browned.

Pour in the vegetable broth or stock and bring to a boil. Reduce heat to low and simmer for 15 minutes until the potatoes are tender.

Remove from heat and use an immersion blender to blend until smooth (or transfer to a blender). Stir in the almond milk or other plant milk of choice until combined. Taste for seasoning and adjust if necessary. Serve warm with your favorite toppings such as fresh herbs or vegan cheese shreds!

Calories – 200 kcal; Fat – 4 g; Carbohydrates – 34 g; Protein – 5 g; Fiber – 6 g

This vegan potato and leek soup is creamy, comforting, easy to make, and full of flavor! It’s perfect for any time of year when you’re looking for a delicious vegan meal that’s packed with nutrition!

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