Hearty Vegan Potato Leek Soup

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Looking for a comforting soup that warms you up from the inside out? This Hearty Vegan Potato Leek Soup is your solution. With its simple ingredients, it’s a perfect meal for any day of the week. Packed with flavor and nourishment, this soup proves that vegan dishes can be deeply satisfying.

This soup is a delightful blend of tender potatoes and aromatic leeks, coming together to create a rich, creamy texture without any dairy. If you want to elevate it further, consider adding fresh herbs or a splash of lemon for brightness!

Deliciously Creamy Vegan Potato Leek Soup

This vegan potato leek soup offers a creamy, hearty taste, featuring the subtle sweetness of leeks combined with the earthiness of potatoes. It’s both filling and comforting, making it perfect for cozy dinners or meal prep for the week ahead.

Ingredients

4 medium potatoes, peeled and diced
2 leeks, cleaned and sliced (white and light green parts only)
1 medium onion, chopped
4 cups vegetable broth
1 cup unsweetened plant-based milk
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon salt, adjust to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme
Chopped fresh parsley for garnish (optional)

Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and leeks, and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add Potatoes and Broth: Stir in the diced potatoes, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
Blend the Soup: Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup and leave some potato pieces intact.
Add Creaminess: Stir in the plant-based milk and heat gently over low heat. Adjust seasoning if needed.
Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Enjoy warm with crusty bread or crackers.