Creamy Potato Leek Soup
A creamy, dairy-free potato leek soup that's simple to make with minimal ingredients and comes together quickly and easily.
40 min6veganLeekPotatodairy-freegluten-freesoupcomfort foodbudget-friendlyplant-based
What you need
- 2 tablespoons olive oil
- 2 cups leeks, sliced
- 4 cups russet potatoes, peeled and cubed
- 4 cups vegetable broth
- 2 bay leaves
- 1 sprig fresh rosemary
- 1 cup coconut milk, canned
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice, freshly squeezed
- to taste salt and black pepper
How to make it
- Heat olive oil on low heat in a large pot. Add sliced leeks and saute until fragrant and soft, 3 to 4 minutes.
- Add potatoes, broth, bay leaves, and rosemary and bring to a gentle boil.
- Reduce heat to low and simmer for 20-25 minutes until potatoes are tender.
- Remove bay leaves and rosemary sprig.
- Add coconut milk, nutritional yeast, and lemon juice.
- Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer to a blender in batches and blend until desired consistency.
- Season with salt and black pepper to taste and serve warm.
Adapted from plantbasedonabudget.com