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 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 6 cups vegetable broth
- 2 bay leaves
- 1 cup flax milk (or milk of choice)
Servings:
Units:
Instructions
- 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.
- Add the potato, garlic, salt, pepper & spices (except the bay leaf). Saute for another 2-3 minutes, stirring often.
- 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.
- Remove from heat and remove bay leaves. Stir in the flax milk and add more salt to taste, if needed.
- Using an immersion blender, blend until smooth and creamy.
Recipe Notes
Recipe adapted from veganhuggs.com.
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