Creamy Vegan Potato Leek Soup Recipe

Ingredients for Creamy Vegan Potato Leek Soup

• 2 tablespoons olive oil
• 2 large leeks, white and light green parts only, thinly sliced
• Garlic Cloves
• Russet Potatoes
• Vegetable Broth
• White Beans
• Fresh Rosemary
• Salt And Pepper

How to Make Creamy Vegan Potato Leek Soup

1. Heat 2 tablespoons of olive oil in a 4-quart pot over medium heat.
2. Add 2 large leeks (white and light green parts only), thinly sliced, and sauté for 5-7 minutes, or until softened.
3. Add 2 minced cloves of garlic and sauté for another minute until fragrant.
4. Add 4 medium diced russet potatoes and 6 cups of vegetable broth.
5. Bring the mixture to a boil.
6. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until potatoes and leeks are very tender.
7. Stir in 1 cup of rinsed and drained cannellini beans, 1 teaspoon of chopped fresh rosemary, salt, and pepper to taste. Add more broth if needed to reach desired consistency.
8. Carefully puree the soup until completely smooth using an immersion blender or a regular blender in batches.
9. If necessary, gently reheat the soup over low heat until warmed through.
10. Serve hot, garnished with soy cheese or vegan cream cheese, if desired. Enjoy with crusty bread and a fresh salad!