Creamy Vegan Leek and Potato Soup

Large pot; Immersion blender or regular blender; Spatula/wooden spoon; Knife; Cutting board

10 minutes

35 minutes

Vegan

vegan, leek, potato, soup, creamy, comforting

Main Course

Simmering

Vegan

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2 tablespoons olive oil

1 large leek (white part only), thinly sliced

2 cloves garlic, minced

2 medium potatoes (about 300g), peeled and diced into small cubes

1 teaspoon dried thyme leaves

500ml vegetable stock or broth

100ml unsweetened plant milk (e.g. almond milk)

Salt and pepper to taste

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, vegetable stock/broth, salt and pepper to the pot. Bring to a boil then reduce heat to low and simmer for 15 minutes until the potatoes are tender.

Remove from heat then use an immersion blender or regular blender to blend the soup until smooth. Return the soup back to the pot then add in the plant milk and stir until combined. Simmer for another 5 minutes before serving.

Calories – 270 kcal; Fat – 7 g; Carbohydrates – 44 g; Protein – 6 g; Fiber – 5 g

This vegan Creamy Leek and Potato Soup is a delicious, creamy, comforting soup that is easy to make with simple ingredients in just 30 minutes! It’s perfect for a cold winter day!

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