Creamy Potato Leek Soup
As winter ends and spring nears, this soup is a nice bridge between the two. It's super creamy and very flavorful with minimal ingredients. It makes a large batch, so you can freeze some for another day as well!
Creamy Potato Leek Soup
Ingredients
- 5-6 medium russet potatoes, unpeeled and chopped
- 2 large leeks, sliced
- 1 Tablespoon of olive oil
- 4 cups of vegetable broth
- 4 cups of water
- 1 Tablespoon of rosemary
- 1-2 bay leaves
- 1 cup of canned coconut milk (optional)
- ½ cup of nutritional yeast
- juice from 1 lemon
- 2 teaspoons of salt, or to taste
- freshly ground black pepper, to taste
Instructions
- Heat olive oil on low heat in large pot. Add sliced leeks and saute until fragrant and softening, 3-4 minutes. Add potatoes, broth, water, bay leaves, and rosemary and bring to a gentle boil. Reduce to a simmer, cover pot and let cook for 20-30 minutes until potatoes are easily mashed.
- Add coconut milk if using, nutritional yeast, lemon juice, salt and pepper to taste, and blend until creamy, using either an immersion blender, or regular blender in batches. Serve and enjoy!
Notes
Nutrition
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Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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