VEGAN POTATO LEEK SOUP

connoisseurusveg.com

Potatoes, garlic and leeks are blended up to creamy perfection to make this cozy soup.

1. Heat your olive oil in a large pot, then sweat chopped leeks for a few minutes, until they start to soften up. 2. Stir in some minced garlic and cook it with the leeks for just a minute or so. 3. Stir in thyme and white wine. Bring the wine to a simmer. Let it cook for a few minutes until it reduces by about half.

HOW IT'S MADE

1. Heat your olive oil in a large pot, then sweat chopped leeks for a few minutes, until they start to soften up. 2. Stir in some minced garlic and cook it with the leeks for just a minute or so.

HOW IT'S MADE

3. Stir in thyme and white wine. Bring the wine to a simmer. Cook for a few minutes.

4. Stir in potatoes, broth, and coconut milk. Simmer until the potatoes are tender.

5. Remove the pot from heat.  6. Blend the soup.

7. Season with salt & pepper to taste, and top with fresh chives.

8. Ladle into bowls and enjoy!

Leftover vegan potato leek soup will keep in a sealed container in the fridge for 3 to 4 days. It will thicken up during storage. If it gets too thick, simply thin it with some broth or non-dairy milk when you reheat it. I don't recommend freezing this soup, as the freezer can mess with the texture of potatoes.

LEFTOVERS & STORAGE

The link for the full recipe can be found below!