Ingredients for Creamy Vegan Potato Leek Soup
- 2 tablespoons olive oil
- 2 large leeks (white and light green parts only), thinly sliced
- 2 minced garlic cloves
- 4 medium russet potatoes, diced
- 6 cups vegetable broth
- 1 cup cannellini beans, rinsed and drained
- 1 teaspoon chopped fresh rosemary
- Salt and pepper to taste
- Soy cheese or vegan cream cheese (for garnish, if desired)
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How to Make Creamy Vegan Potato Leek Soup
- Heat 2 tablespoons of olive oil in a 4-quart pot over medium heat.
- Add 2 large leeks (white and light green parts only), thinly sliced, and sauté for 5-7 minutes, or until softened.
- Add 2 minced cloves of garlic and sauté for another minute until fragrant.
- Add 4 medium diced russet potatoes and 6 cups of vegetable broth.
- Bring the mixture to a boil.
- Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until potatoes and leeks are very tender.
- 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.
- Carefully puree the soup until completely smooth using an immersion blender or a regular blender in batches.
- If necessary, gently reheat the soup over low heat until warmed through.
- Serve hot, garnished with soy cheese or vegan cream cheese, if desired. Enjoy with crusty bread and a fresh salad!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
1g
Carbs
11g
