Creamy Vegan Potato Leek Soup
Ingredients
- 3 Tbsp Earth Balance butter
- 2 bay leaves
- 4 large russet potatoes, chopped
- 3 stalks celery, chopped
- 2 leeks, white part only
- 4 cloves garlic
- 8 cups vegetable stock
- 1 Tbsp fresh thyme or 1 tsp dried thyme
- 13.5 oz full-fat canned coconut milk
Optional additions
- Pan-cooked tiny potato cubes
- Cooked, chopped kale
- 1 tsp liquid smoke
Preparation
Scrub the potatoes and chop them up with the skin on.
Cut the green top and root end off of the leeks, split them down the middle, wash the layers well, and chop them.
In a large pot, melt the butter over medium-high heat.
Add the bay leaves and cook for 30 seconds.
Add all 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.
Blend the soup using an immersion blender or transfer in stages to an upright blender.
Tips
Follow manufacturer's directions for blending hot liquids if using an upright blender.
Add pan-cooked tiny potato cubes and cooked, chopped kale as toppings if desired.
Serve with the soup or mix in 1 tsp of liquid smoke before serving for extra flavor.
