Vegan Potato Leek Soup
Servings: 6
Calories: 209kcal
Cost: $10
Equipment
- Large stock pot
- Immersion blender or high speed blender
Ingredients
- 1 tablespoon olive oil
- 3 russet potatoes large, peeled and diced
- 2 cups leeks white and light green parts only, chopped
- 4 cloves garlic roughly chopped
- 6 cups vegetable broth
- 1 yellow onion diced
- 2 sprigs thyme finely chopped
- 2 sprigs rosemary finely chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup coconut milk
Instructions
- Wash and prep all ingredients according to the ingredient list.
- Combine the olive oil, leeks, onion, and garlic in a large pot and sauté over medium heat for about 5 minutes.
- Add all remaining ingredients to the pot except for the coconut milk and bring to a boil.
- Once the soup has reached a boil reduce to a simmer, cover, and continue to cook for about 30 minutes.
- Remove from heat, stir in the coconut milk, and use the immersion blender to blend the soup until it has a creamy consistency. See notes below if you do not have an immersion blender.
- Let cool slightly before serving and enjoy!
Notes
If you do not have an immersion blender, allow the soup to cool completely before transferring to a traditional blender. Blend and then return to the pot to reheat before serving.
Nutrition
Calories: 209kcal