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Potato Leek Soup

Creamy Potato Leek Soup made with plant based ingredients.
Servings: 6 servings

Ingredients

  • 1 white or yellow onion, diced
  • 2 leeks, chopped just the white ends, not the dark green leaves
  • 2 celery stalks, chopped
  • 5 garlic cloves, minced
  • 1 tsp sea salt
  • freshly ground black pepper
  • 1 tbsp avocado oil
  • 1.5 lbs potatoes, peeled and roughly chopped any potato works
  • 3 cups vegetable broth
  • 1 can low fat coconut milk
  • 1/4 cup nutritional yeast
  • 1/2 tsp paprika
  • 3 rosemary stems
  • 3 thyme stems
  • sprouts topping
  • roasted chickpeas topping

Instructions

  • Chop all veggies & wash your leeks well. Make sure to get into the peels as there’s probably dirt hiding in there.
  • Discard the dark green leaves and just chop up the white parts of the leek. Add to a bowl with chopped onion, chopped celery, garlic, salt and pepper.
  • Heat olive oil in a large bowl and add the contents of the bowl. Stir occasionally for 5-10 minutes then add the potatoes, nutritional yeast, paprika, veggie broth, coconut milk, and herbs. For the herbs, I tied them together so that I can remove them at the end.
  • Once the potatoes are tender, remove the herbs and use an immersion blender to fully blend the soup, minus a few chunks of potato. Alternatively you can blend in a blender, but make sure the soup has completely cooled before doing so.
  • Add your desired portion to a bowl and top with sprouts, roasted chickpeas, and coconut milk. Enjoy!