Vegan Creamy Potato & Leek Soup
This creamy hearty soup is perfect for a winter meal. Impress your dinner guests or family with this classic fancy potato leek soup! Its super simple and easy to whip up in a pinch!
Equipment
- Large Pot
- Sharp knife
- Emulsion blender or food processor
Ingredients
- 8 cups vegetable stock
- 6 golden potatos peeled & diced
- 3 leeks sliced white/light green ends (be sure to throughly wash and only use the white/light green ends)
- 3 garlic cloves chopped
- 13.5 fl oz canned coconut milk full fat
- chives for garnish sliced
- 1 tbsp olive oil
- salt & pepper
Instructions
- In a large soup pot add olive oil and garlic. Sautee over medium heat for 1-2 minutes. Bring heat to medium-low and add in leeks and sautee for 3-4 minutes.
- Add vegetable broth and potatoes, simmer for 20 minutes or until potatoes are tender. Add in coconut milk & salt and pepper (to taste). Using an emulsion blender or food processor blend soup on low until desired consisteny. I prefer mine a bit chunky so I do not blend the soup for very long only a few seconds.
- Garnish with chives.