This creamy vegan potato leek soup is a comforting and hearty dish perfect for chilly days. The combination of tender potatoes and flavorful leeks creates a rich and satisfying soup that's both vegan and gluten-free.
Ingredients:
- 4 medium potatoes, peeled and diced
- 2 leeks, white and light green parts only, sliced
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh chives, chopped, for garnish
Instructions:
In a large pot, heat olive oil over medium heat
Add leeks and garlic, saut until softened, about 5 minutes
Add diced potatoes and vegetable broth
Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes
Using an immersion blender, blend soup until smooth and creamy
Stir in almond milk and season with salt and pepper to taste
Simmer for an additional 5 minutes to heat through
Serve hot, garnished with fresh chives
