Vegan Potato Leek Soup Recipe
Ingredients:
2 tbsp olive oil
3 leeks, white and light green parts only, sliced
3 cloves garlic, minced
4 large potatoes, peeled and diced
1 celery stalk, diced
6 cups vegetable broth
1 tsp dried thyme
Salt and pepper to taste
1 bay leaf
1 cup unsweetened almond milk (or other plant-based milk)
Fresh chives for garnish
Instructions:
In a large pot, heat olive oil over medium heat. Add sliced leeks and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional 2 minutes.
Add diced potatoes, celery, vegetable broth, dried thyme, salt, pepper, and bay leaf to the pot. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the potatoes are tender.
Remove the bay leaf and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth.
Stir in almond milk and simmer for an additional 5 minutes. Adjust seasoning if needed.
Serve hot, garnished with fresh chives.
Non-Vegan Alternative:
For a non-vegan version, you can add 1/2 cup of heavy cream or half-and-half during step 4. Additionally, you can use chicken broth instead of vegetable broth for a non-vegan option.
Feel free to customize the recipe based on your dietary preferences and enjoy a comforting bowl of Potato Leek Soup!
