Vegan Potato Leek Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 tablespoons olive oil

4 large leeks, white and green parts only, chopped

3 cloves garlic, minced

2 pounds yukon gold potatoes, peeled and chopped into 1/2 inch chunks

4 cups vegetable broth

2 teaspoons dried thyme (or 3 sprigs fresh thyme)

1/2 teaspoon dried rosemary

2 bay leaves

1 teaspoon salt

1/4 teaspoon ground black pepper

13 ½ ounce can coconut cream, see Notes for other options (use as much as desired)

finely chopped chives, for serving

Directions

Warm the olive oil in a large pot over medium heat. Add the leeks and garlic and cook, stirring often, for about 10 minutes until they soften.

Now add the potatoes, broth, thyme, rosemary, bay leaves, salt and pepper. Stir and bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes, until the potatoes are fork-tender.

Carefully remove the bay leaves and turn off the heat.

Stir in the coconut cream, either the whole can or as much as you want, (for other cream options, see Notes) then blend the soup with an immersion blender until smooth. Alternatively, transfer in batches to a regular blender and then return to the pot.

Serve with finely chopped chives, if desired, and enjoy! Serve with Dutch Oven Bread or other crusty bread.

Nutrition

• Calories: 312 kcal
• Total Fat: 20 g
• Saturated Fat: 15 g
• Unsaturated Fat: 4 g
• Sodium: 779 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 4 g
• Total Sugars: 4 g
• Protein: 5 g