Ingredients
Scale
- 2 tablespoons olive oil
- 2 large leeks (white and light green parts only), washed and sliced
- 3 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 teaspoon thyme (dried or fresh)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup unsweetened almond milk (or your favorite plant-based milk)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another minute.
- Mix in the diced potatoes, vegetable broth, thyme, salt, and black pepper. Bring to a boil then reduce heat to low. Cover and simmer for about 20 minutes or until potatoes are tender.
- Blend the soup until smooth using an immersion blender or regular blender in batches.
- Stir in the almond milk and heat over low until warmed through. Adjust seasoning if necessary.
- Serve garnished with fresh parsley alongside crusty bread or a side salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 215
- Sugar: 3g
- Sodium: 630mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg