Vegan Potato Leek Soup with Kale
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
- Tiny potato cubes, cooked
- Chopped kale, cooked
- 1 teaspoon 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 down the middle, and wash the layers well before chopping.
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, reduce to a simmer, cover, and cook for 20 minutes.
Remove the bay leaves, add the thyme and coconut milk, and blend using an immersion blender or transfer in stages to an upright blender.
Follow manufacturer's directions on blending hot liquids if using an upright blender.
Optionally add pan-cooked tiny potato cubes and cooked chopped kale, or mix in a teaspoon of liquid smoke before serving.