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Potato Leek Soup
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A creamy, vegan version of potato leek soup.
  • CourseMain Dish, Soup
  • CuisineGluten-free, Vegan, Vegetarian
  • 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)
  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

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