Vegan Potato Leek Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 2 medium leeks white and light green parts only, sliced
- 3 cloves garlic minced
- 4 medium russet potatoes peeled and diced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced leeks and sauté for 5 minutes until soft.
- Stir in minced garlic and cook for an additional 1 minute.
- Add diced potatoes to the pot and stir to combine.
- Pour vegetable broth over the vegetables and bring to a boil.
- Reduce heat to low and simmer for 20 minutes, until potatoes are tender.
- Remove the pot from heat and allow it to cool slightly.
- Carefully blend the soup using a blender or immersion blender until smooth.
- Return the soup to the pot and stir in almond milk, salt, black pepper, thyme, and rosemary.
- Heat the soup over low heat until warmed through.
- Serve hot with a garnish of fresh parsley if desired.
Notes
When slicing leeks, make sure to rinse them thoroughly to remove any dirt or sand trapped between the layers. Adjust the seasoning to taste if necessary, and feel free to add more herbs or spices for extra flavor. If you prefer a chunkier soup, blend only half of the soup and combine it back with the unblended portion.
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