Creamy Vegan Potato and Leek Soup
Ingredients
- 3 leeks (use only white and light green parts)
- 1/2 small onion
- Salt and pepper
- Extra virgin olive oil
- 5 potatoes
- Garlic
- 1 teaspoon thyme
- 1 teaspoon chili flakes (optional)
- 3.5 cups broth
- 3/4 can coconut milk
Preparation
Slice off and discard the dark green parts of the leeks, wash them, and slice them.
Chop the leeks (using only white and light green parts) and 1/2 small onion.
Sauté the chopped leeks and onion with salt and pepper in extra virgin olive oil for 6 minutes until soft.
Add 5 peeled and chopped potatoes, garlic, salt and pepper, 1 teaspoon thyme, optional 1 teaspoon chili flakes, and 3.5 cups broth.
Pressure cook for 8 minutes or simmer on stovetop for 25 minutes.
Stir in 3/4 of a can of coconut milk.
Blend using an immersion blender.
Season as needed.
Serve with warm garlic bread.
