This Potato Leek Soup. It’s unbelievably creamy, comforting and filling! It’s the perfect choice for those chilly days, too. This recipe is for the veganized version and it does not disappoint.
Servings: 6
Ingredients
1 1/2 tablespoons olive oil (or preferred oil)
1 tablespoon vegan butter
1 small onion , diced
3 large leeks , cleaned well & thinly sliced (white & light green part only) *See note
5 medium russet potatoes , peeled and chopped
3-4 cloves of garlic , minced
1 teaspoon salt , more to taste
Fresh ground pepper , to taste
1 1/2 teaspoons dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground coriander (optional)
5 cups vegetable broth (low sodium) *See note
2 bay leaves
1-2 tablespoons fresh lemon juice (optional)
1 cup canned coconut milk (or any unsweetened plant-based milk)
Toppings Ideas
Green onion , chopped
Pieces of cooked potato
Fresh ground pepper
Instructions
- Make sure leeks are washed well first. *See note on instructions
- Heat the oil, butter and a pinch of salt in a large pot over medium heat. Add the leeks & onion, sauté until softened, about 5-6 minutes.
- Add the potatoes, garlic, thyme, rosemary, and coriander. Sauté for 2-3 minutes.
- Visit Creamy Vegan Potato Leek Soup @ veganhuggs.com for full instructions.
