Creamy Vegan Potato and Leek Soup

Large pot, Immersion blender (or food processor/blender)

10 minutes

35 minutes

Vegan

vegan, potato, leek, soup, creamy, comforting

Main Course

Sautéing & Simmering

Vegan

1

2 tablespoons olive oil

1 large leek (white part only), thinly sliced

2 cloves garlic, minced

2 medium potatoes (about 400 g), peeled and diced into small cubes

1 teaspoon dried thyme leaves

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

4 cups vegetable broth or water

2 tablespoons nutritional yeast flakes

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

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

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

Remove from heat and stir in the nutritional yeast flakes until combined. Use an immersion blender to blend everything together until smooth and creamy. Alternatively you can transfer it to a blender or food processor if you don’t have an immersion blender.

Serve warm with your favorite toppings such as fresh herbs or vegan cheese shreds if desired! Enjoy!

Calories – 260; Fat – 8g; Carbohydrates – 42g; Protein – 6g; Fiber – 5g

This vegan Cream of Potato and Leek Soup is a delicious, creamy, comforting soup that is easy to make with simple ingredients! It’s full of flavor with just the right amount of seasoning! Perfect for any occasion!

5