Creamy Vegan Potato Leek Soup

Creamy Vegan Potato Leek Soup

By Karen @ KB Naturally

 
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This soup looks, feels, and tastes like it has cream in it…but surprise, it doesn’t. It’s vegan and one of my favorites. Delicious on a cold evening to warm you through and through. I’m all about making easy and nutritious meals and soup is one of the best ways to throw in whatever you have in your fridge and pantry. Lots of veggies, loads of flavor, and just a feel-good meal. So, as I always say, get creative and dive in…it’s kind of hard to mess up a soup.

Ingredients:

1 small onion, diced

4 leeks, cut in half and sliced thin

4 carrots, diced

8 Yukon Gold potatoes, small cubes

1 1/2 containers of low sodium vegetable broth (preferably organic)

1 cup water

Salt & Pepper

Thyme

Garlic Powder

 

Directions:

1. Saute onion and leeks together until they soften and shrink down a bit.

2. Add carrots and potatoes to let all the veggies dance together for 5-10 minutes-stirring frequently.

3. Add in just a little broth to start a steam going for 2-3 minutes.  Also add in the S & P as needed, thyme, & garlic powder.  Then add in the rest of the broth, stir, and simmer until all the potatoes and carrots are soft but not mushy.

4. Take 3 soup ladles of soup and put into a medium sized bowl to cool a little before putting into the blender to puree.  

5.Put pureed soup back in the soup pot, stir all together.

6. Taste and add spices as needed.

7. That's it…delicious & nutritious!

 

*If you would rather the creamy base stay more yellow in color then don’t saute the carrots in with the potatoes in step 2.  Just cook the potatoes and leeks together and allow them to cook through.  Then take the ladles of soup out to cool and put the carrots in the soup pot to cook. Then proceed with the rest of the directions.

 
 

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