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)
Green onion , chopped
Pieces of cooked potato
Fresh ground pepper
- 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.