Vegan Potato Leek Soup
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