Go Back
Print

Vegan Cream of Leek and Potato Soup

Course Soup
Keyword soup, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Homemade Vegan

Ingredients

  • 1 medium Onion
  • 3 Garlic Cloves
  • 2 medium Leeks
  • 1 tbsp Vegan Butter
  • 1 Litre Vegan stock
  • 3-4 medium White potatoes
  • 100 ml Plant based milk or cream
  • 1 tbs mixed herbs

Instructions

  1. Melt vegan butter in a large saucepan on a low heat.

  2. Chop onion, garlic, leeks and add to the saucepan. Sautee for 3 mins.

  3. Add the potatoes diced and peeled if you prefer. Add mixed herbs and sautee for further 3 minutes. 

  4. Add the vegetable stock and stir thoroughly. Bring to a boil and reduce to a simmer.

  5. Cook on a low heat for around 15-20 mins until the potatoes are soft.

  6. When cooked blend the soup and return to the heat adding the plant milk. Heat for 2 mins and serve. 

Recipe Notes

Keep stored in the fridge in an airtight container for up to 3 days. Store in the freezer for up to 6 months