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Vegan Potato Leek Soup

 

vegan potato leek soup

Vegan Potato Leek Soup

Dr. Jill Shainhouse, ND
Course Appetizer, Main Course

Ingredients
  

  • 2 tbsp avocado or olive oil
  • 2 medium sized leeks (sliced) Only use the white and light green parts of the leek. Save the rest for vegetable stock!
  • 5 medium sized yukon gold potatoes (peeled and diced)
  • 1 large clove of garlic minced
  • 6 cups vegetable stock I use GoBio Boullion cubes if I don’t have any homemade stock
  • 2 bay leaves
  • 1/4 tsp 1/4 tsp of thyme (dried) or use a few sprigs of fresh time
  • Salt and pepper to taste

Optional Toppings

  • Chopped parsley or microgreens
  • Vegan (or regular) shredded cheddar cheese

Instructions
 

  • Heat oil in a large saucepan and sautee sliced leeks (only use the white and light green parts). Once softened, add in minced garlic
  • Add all but 1/2 cup of the diced potato. Reserve the 1/2 cup chopped potato for the last 15 minutes of cooking
  • Add stock and herbs
  • Simmer for about 40 min, remove bay leaves and thyme twigs if you’ve used fresh thyme, and puree to desired consistency
  • Add salt and pepper to taste and desired toppings and serve
  • Add the remaining 1/2 cup of potato for the last 15 minutes of cooking - This will give the soup a chunkier consistency