Leek and Potato Soup
Make this delicious vegan leek and potato soup. It's rich and creamy, with just the right amount of spice, and it's completely vegan! Learn more about the various variations of this soup..
Ingredients
Ingredients:
- 2 tbsp vegetable oil
- 1-2 onion finely chopped
- 3-4 leeks white part only, chopped
- 2-3 stalk celery chopped
- 1 clove garlic finely chopped
- 7 oz potatoes peeled and chopped
- 3 cup vegetable stock
- 2 cups almond milk
- 4 tsp chives roughly chopped
Instructions
Instructions:
- In a large saucepan, heat the oil and then add the leek, onion, garlic, and celery.
- Allow the vegetables to sweat for a few minutes over low heat, until softened but not browned, before adding them to the pot of simmering water.
- Add the potato and stock and bring to the boil. Reduce the heat and leave to simmer, covered for 20 minutes.
- Allow cooling completely before blending or puréeing. There's no need to wait if you have a hand blender; blend the soup right away.
- Return the soup to a low boil and whisk in the milk.
- Pre-heat without boiling, seasoning with salt and pepper.
- Sprinkle with chives and serve hot.
Nutrition
Calories: 142kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 709mgPotassium: 304mgFiber: 3gSugar: 5gVitamin A: 1234IUVitamin C: 17mgCalcium: 164mgIron: 2mg
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