Description
A creamy and comforting vegan potato leek soup that warms you up.
Ingredients
Scale
- 4 large potatoes, diced
- 3 leeks, cleaned and sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup almond milk
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and leeks, sauté until softened.
- Add diced potatoes and stir for a few minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes until potatoes are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in almond milk and season with salt and pepper.
- Serve hot, garnished with fresh herbs if desired.
Notes
- Store leftovers in the fridge for up to 3 days.
- This soup can be frozen for up to a month.
- Adjust thickness by adding more or less almond milk.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan potato leek soup, vegan soup, potato soup