Vegan Potato Leek Soup
This comforting Vegan Potato Leek Soup is easy to make and dairy free! It has an irresistibly herbaceous and mild onion flavor and is ready in 30 minutes.
Servings: 4 people
Ingredients
- 2 tbsp dairy free butter
- 3 leeks whites and greens (5 cups)
- 3 garlic cloves chopped
- 1 tsp salt
- 5 russet potatoes peeled and diced into 1/2" cubes
- 32 oz vegetable broth
- 1 bay leaf
- 1 cup soy milk
- black pepper to taste
- Optional: 1/4 cup plain dairy free yogurt for extra creaminess
- Optional: sprinkle of nutritional yeast on top before serving
Instructions
- Melt the butter in a large heavy-bottomed pot or dutch oven over medium heat. Add the leeks and sauté for 5 minutes, then add the garlic and salt and sauté for 1 minute.
- Next, add the potatoes, vegetable broth and bay leaf. Bring the soup to a boil, then cover the pot, reduce heat to a simmer and simmer until the potatoes are fork tender, about 15 minutes.
- Use an immersion blender to blend HALF of the soup (or, use a ladle to scoop half of it into a high power blender, blend on low until smooth then pour the soup back into the pot). Pour in the soy milk and stir, then add black pepper to taste. If you want the soup to be even creamier, add a little of your favorite non-dairy yogurt (plain). Sprinkle with nutritional yeast before serving and enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 343kcal | Carbohydrates: 63g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1591mg | Potassium: 1324mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1832IU | Vitamin C: 28mg | Calcium: 161mg | Iron: 4mg
