Try this super easy to make potato and leek soup. This velvety soup is so deliciously creamy, you won’t even realize it’s vegan!
This recipe is adapted from Once Upon a Chef’s recipe: http://www.onceuponachef.com/recipes/potato-leek-soup.html
2 tbsp vegan butter, I use buttery flavor coconut oil
3 leeks, halved, cleaned & sliced
4 garlic cloves, minced
2 lbs potatoes, peeled & chopped (8-10 potatoes depending on size)
6-7 cups vegetable stock (or water + vegetable bouillon)
2 bay leaves
2 tsp thyme
Salt & pepper to taste
1 cup soy milk
1. Heat vegan butter in large pot. Add leeks, summer for 5 minutes on low. Add minced garlic and simmer for 5-10 more minutes on low until leeks are softened.
2. Add potatoes, vegetable stock, bay leaves, thyme, salt & pepper and bring to a boil. Summer on low until potatoes are tender and soft (easily break apart with a fork). Remove bay leaves.
3. Warm soy milk in microwave for about 40 seconds (helps to make it not curdle in soup). Slowly pour into soup.
4. Blend soup with hand held blender until just smooth (make sure not to over blend or soup can become “gummy”). Garnish with green onions, cracked pepper & sea salt and drizzle of olive oil.