Recipe

Creamy Potato Leek Soup

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Creamy Potato Leek Soup

Ingredients

1 ½ tablespoons olive oil (or preferred oil)
1 tablespoon vegan butter
1 small onion , diced
3 large leeks , cleaned well & thinly sliced (white & light green part only)
5 medium russet potatoes , peeled and chopped
3-4 cloves of garlic, minced
1 medium carrot, diced
1 teaspoon salt , more to taste
Fresh ground pepper , to taste
1 ½ teaspoons dried thyme
½ teaspoon dried rosemary
½ teaspoon ground coriander (optional)
5 cups vegetable broth (low sodium)
2 bay leaves
1-2 tablespoons fresh lemon juice (optional)
1 cup canned coconut milk (or any unsweetened plant-based milk)
Green onion , chopped


Instructions
* Make sure leeks are washed well first.
* Heat the oil, butter and a pinch of salt in a large pot over medium heat. Add the leeks & onion, sauté until softened, about 5-6 minutes.

* Add the potatoes, carrots, garlic, thyme, rosemary, and coriander. Sauté for 2-3 minutes. 

* Add the vegetable broth, bay leaf, salt, and pepper. Raise heat so it starts to simmer. Now reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are fork tender. 

* Remove from heat and remove bay leaves. Stir in the coconut milk and optional lemon juice. Taste for seasoning and add more to taste. 

* Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend in batches. Before blending, set aside a few pieces of potato for the garnish.

* Serve in soup bowls and top with chopped green onion, fresh ground pepper and a few pieces of cooked potato and grated vegan Parmesan.

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