Description
A rich and velvety potato leek soup that feels like a cozy blanket in a bowl, perfect for weeknights or impressing guests.
Ingredients
Scale
- 4 large potatoes, peeled and diced (Yukon Gold or russets)
- 2 leeks, cleaned and sliced
- 4 cups vegetable broth (low sodium)
- 1 cup cashew cream or non-dairy cream (coconut or oat also work)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped chives for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the leeks and garlic, cooking until soft.
- Add diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Once cooked, blend the soup with an immersion blender or in batches until smooth.
- Stir in the cashew cream and season with salt and pepper.
- Serve hot, garnished with chives if desired.
Notes
This soup freezes well and is great for leftovers. For a richer flavor, add a splash of melted butter before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: potato leek soup, vegan soup, creamy soup, comfort food, quick recipes