Creamy Vegan Potato Leek Soup
Ingredients
- 3 tablespoons Earth Balance
- 2 bay leaves
- 4 large russet potatoes
- 3 stalks celery
- 2 leeks (white part only)
- 4 cloves garlic
- 8 cups vegetable stock
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 13.5 ounces full fat canned coconut milk
Optional additions
- Cooked chopped kale
- Pan-cooked small potato cubes
- Liquid smoke, 1 teaspoon or to taste
Preparation
Scrub the potatoes and chop them with the skin on. Prepare the leeks by cutting off the green top and root end, splitting them down the middle, washing the layers well, and chopping them.
In a large pot, melt the Earth Balance over medium-high heat. Add the bay leaves and cook for 30 seconds.
Add all the ingredients except the thyme and coconut milk. Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes.
Remove the bay leaves, add the thyme and coconut milk, and blend the soup using an immersion blender or by transferring it in stages to an upright blender. Follow the manufacturer's directions for blending hot liquids if using an upright blender.
Optionally, add pan-cooked tiny potato cubes and cooked chopped kale. Mix in a teaspoon of liquid smoke if desired and serve the soup.
Tips
Leeks can be very dirty, so ensure they are thoroughly washed.
This soup pairs well with fresh homemade bread, such as ciabatta, for a complete meal.
