« Back to Recipes

Potato Leek Soup


Potato Leek Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A creamy, vegan version of potato leek soup.
  • CourseMain Dish, Soup
  • CuisineGluten-free, Vegan, Vegetarian
Potato Leek Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
A creamy, vegan version of potato leek soup.
  • CourseMain Dish, Soup
  • CuisineGluten-free, Vegan, Vegetarian
Ingredients
  • 2 Tbsp olive oil
  • 1 small onion, diced
  • 1 large leek, cleaned and thinly sliced (white and light green parts only)
  • 10 small red potatoes, chopped in 2 inch pieces
  • 3 cloves garlic, minced
  • 2 tsp salt
  • 1/2 tsp Fresh ground pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 6 cups vegetable broth
  • 2 bay leaves
  • 1 cup flax milk (or milk of choice)
Servings:
Units:
Instructions
  1. Heat the oil in a large pot, over medium heat. Add a pinch of salt to the oil. Add the leeks & onion, saute until softened, about 3-5 minutes
  2. Add the potato, garlic, salt, pepper & spices (except the bay leaf). Saute for another 2-3 minutes, stirring often.
  3. Add the vegetable broth & bay leaf, bring to a boil. Reduce heat to a low simmer and cook for about 20-25 minutes, or until the potatoes are tender.
  4. Remove from heat and remove bay leaves. Stir in the flax milk and add more salt to taste, if needed.
  5. Using an immersion blender, blend until smooth and creamy.
Recipe Notes

Recipe adapted from veganhuggs.com

Share this Recipe