Vegan Leek and Potato Soup
Ingredients
- 1 tablespoon olive oil
- 2 cups leeks, white and light green parts only, thinly sliced
- 4 cups potatoes, peeled and cubed
- 4 cups vegetable broth
- 1/2 cup plant-based milk
- salt to taste salt
- pepper to taste pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add leeks and cook until softened, about 5-7 minutes.
- Add potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- Return the soup to the pot and stir in plant-based milk. Season with salt and pepper to taste.
- Serve hot or cold.
