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Creamy Vegan Potato Leek Soup

Creamy Vegan Potato Leek Soup

Name: Creamy Vegan Potato Leek Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: World
Ingredients: Potatoes 4; Shallots 1; Leek 1 large; Garlic 3 cloves; Vegetable stock ½ liter; Water ½ liter; Salt; Black pepper; Parsley 1 bunch; Bay leaf 1; Olive oil 1 tbsp

perfect midweek lunch

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25m
Serves 4
Easy
(10)

Ingredients

	4 Potatoes peeled and diced
	1 Shallots sliced
	1 large Leek halved, washed and drained
	3 cloves Garlic peeled and sliced
	½ liter Vegetable stock
	½ liter Water more if needed
	Salt to taste
	Black pepper to taste
	1 bunch Parsley
	1 Bay leaf
	1 tbsp Olive oil

Nutritional information

169

Calories

3.2g

Fat

32g

Carbohydrate

4.1g

Protein

148mg

Sodium

0mg

Cholesterol

Ingredients

4 Potatoes
peeled and diced
1 Shallots
sliced
1 large Leek
halved, washed and drained
3 cloves Garlic
peeled and sliced
½ liter Vegetable stock
½ liter Water
more if needed
Salt
to taste
Black pepper
to taste
1 bunch Parsley
1 Bay leaf
1 tbsp Olive oil

Creamy Vegan Potato Leek Soup

A pot of this Creamy Vegan Potato Leek Soup is a great option for midweek lunches. I was looking for a good vegan recipe for creamy potato leek soup for a long time, but I struggled to find one that I liked. That was until a friend recommended this one. Sometimes the simple recipes are the best ones!

This creamy leek and potato vegan soup is super easy to make too. Begin by chopping all of your vegetables. Sauté them starting with the leeks and then the potato and garlic. Pour in the stock and cook until the potato cubes are soft. Blend the soup and that’s it! Serve garnished with parsley and a drizzle of olive oil.

To make this Creamy Vegan Potato Leek Soup, you will need the following ingredients:

Steps to make Creamy Vegan Potato Leek Soup

1	Slice leek	1
Slice washed and drained leek halves into half moon slices.
2	Fry leeks	2
Place a large saucepan over medium heat. Add one tablespoon of olive oil to the pan and once heated, fry the leek and shallot slices for about one minute until they turn a bright green color.
3	Add potato and garlic	2
Add four diced potatoes and 3 sliced cloves of garlic. Continue to cook for 1-2 minutes, stirring regularly.
4	Add stock and season	15
Pour in ½ a liter of vegetable stock. Season to taste with salt and pepper. Add a bay leaf and some chopped parsley. Simmer until the potatoes soften.
5	Blend	2
Once the potatoes are cooked, remove the bay leaf from the soup. Using a hand-held blender, blend the soup until smooth. Add more water if the soup is too thick.
6	Adjust seasoning	1
Taste the soup and adjust seasoning to taste.
7	Serve
Serve the soup garnished with chopped fresh parsley and a drizzle of olive oil.

This Creamy Vegan Potato Leek Soup is a delicious vegan soup which is perfect for midweek lunches. Try it out soon and please come back to leave a review below if you make this.

Dasha Vakulova

Dasha is an enthusiastic and cheerful mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Dasha is going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.