Vegan Potato Leek Soup
This vegan potato leek soup is thick, cozy and fragrant, and made with earthy potatoes, tangy leeks, and a variety of herbs.
Ingredients
- 1 large yellow onion, diced
- 3-5 cloves of garlic, minced
- 1 shallot, diced
- 1/4 cup olive oil
- 4 large leeks, cleaned and diced white and light green parts only
- 8 medium potatoes, peeled and cubed yukon gold variety
- 5 cups vegetable broth
- 1 15oz can of coconut milk
- 3 tbsp vegan butter
- 1 cup fresh parsley leaves
- salt and pepper, to taste
- 1 bay leaf
- 2 tsp dried oregano
- 1 tsp dried thyme
Instructions
- In a big pot, sauté the onions, garlic and shallots in olive oil until soft and translucent.
- Add all the rest of your ingredients to the pot and bring to a boil. Then reduce heat to medium-low and simmer, covered, for 25 minutes or until potatoes are fork-tender.
- Turn off the heat and uncover. Stir the soup until you find the bay leaf and remove it from the soup.
- Using a hand immersion blender (or transfer the soup to a blender), blend until smooth and creamy.