Creamy Vegan Potato Leek Soup

• Vegan
• Gluten free

• Produce

  • 1 Bay leaf
  • 1/2 tsp Coriander, ground
  • 2 cloves Garlic
  • 1 Green onion
  • 3 Leeks, large
  • 1 Onion, small
  • 1 Parsley, fresh
  • 1 Pieces Potato, cooked
  • 1/2 tsp Rosemary, dried
  • 5 Russet potatoes, medium
  • 1 tsp Thyme, dried

• Canned Goods

  • 1 cup Coconut milk, canned
  • 5 cups Vegetable broth, low-sodium

• Condiments

  • 1 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 2 Pepper, fresh ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 1/2 tbsp Coconut or olive oil

Found on veganhuggs.com

Description

Ingredients

• 2 1/2 tablespoons coconut or olive oil
• 1 small onion, diced
• 3 large leeks, cleaned well & thinly sliced (white & light green part only) *See note
• 5 medium russet potatoes, peeled and chopped
• 2-3 cloves of garlic, minced
• 1 teaspoon salt, more to taste
• Fresh ground pepper, to taste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground coriander *See note
• 6 cups vegetable broth (low sodium) *See note
• 2 bay leaves
• 1 1/2 tablespoons fresh lemon juice
• 1 cup canned coconut milk (or any unsweetened plant-based milk)
• Green onion, chopped
• Pieces of cooked potato
• Fresh parsley
• Fresh ground pepper

Directions

• Make sure leeks are washed well first. *See note on instructions
• Heat the oil in a large pot, over medium heat. Add a pinch of salt to the oil. Add the leeks & onion, sauté until softened, about 3-5 minutes
• Add the potato, garlic, salt, pepper & spices (except the bay leaf). Sauté to release the flavors of the garlic & spices, about 2-3 minutes. Stir often to keep vegetables from sticking. (if it starts to stick, add a touch of oil or vegetable broth)
• Add the vegetable broth & bay leaf, bring to a boil. Reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are tender. You can pierce them with a fork to test for tenderness.
• Remove from heat and remove bay leaves. Stir in the cream and lemon juice. Add more salt to taste.
• Using an immersion blender, blend until smooth and creamy. You can also use a regular blender, and carefully blend in batches. Before blending, set aside a few pieces of potato for the garnish.
• Serve in soup bowls and top with chopped green onion, fresh ground pepper and a few pieces of cooked potato.

Nutrition