Leek and Potato Soup
A lovely fresh soup for spring. Serve with a drizzle of hot sauce and some crusty bread.
Servings: 8 servings
- 1 tablespoon(s) olive oil
- 3 medium leeks white and light green parts only, thinly sliced
- 3 clove(s) garlic minced
- 6 cup(s) vegetable broth
- 3 medium russet potatoes (4-5 cups) peeled and chopped
- 3 rib(s) celery chopped
- 1 bay leaf
- 1/2 teaspoon(s) dried thyme leaves
- 2 cup(s) plant-based milk (such as soy or almond)
- In a large soup pot, heat the olive oil over medium heat. Add the leeks and garlic and lightly sauté for about 10 minutes until softened and there are some browned bits.
- Add the vegetable broth, potatoes, celery, bay leaf, and thyme and to the pot. Cover and bring to a simmer. Let simmer for about 15 - 25 minutes until the potatoes are soft and easily pierced with a fork.
- Remove the bay leaf and then use an immersion blender to blend the soup. Alternatively, you can use a standing blender, blending the soup in small batches at a time. Be careful that hot soup doesn't explode out of your blender! Keep the batches small, and start at the lowest speed. If you like a chunky soup, blend about 1/3 of the soup and then mix back in.
- Return soup to pot, stir in non-dairy milk, and season with salt and pepper to taste. Bring back to a simmer and serve hot.
Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.