Vegan Potato Leek Soup

Vegan potato leek soup is so healthy, easy to make, and perfect for lunch, meal prep, or a quick dinner!

Course first course

Cuisine American

Keyword Vegan Potato and Leek Soup

Prep Time 10

Cook Time 40

Servings people

Calories 504kcal

Author Lauren

Ingredients

2 tbsp olive oil extra virgin for sautéing
5 potatoes preferably Yukon Gold
4 leeks dark green stems cut and discarded
2 garlic cloves minced
1 carrot diced
1 onion diced
1 tbsp thyme freshly chopped
1 tsp smoked paprika
3 cups vegetable broth
1 can coconut milk full fat
2 tbsp nutritional yeast

US Customary - Metric

Instructions

In a soup pot over medium heat, add your olive oil, potatoes, carrot, onion, garlic and spices (thyme + paprika). Saute for 10 minutes.
Add the broth to the pot and bring to a boil. Turn the heat down to a simmer and cover. Allow to cook for about 30 minutes or until potatoes are tender.
Blend half of the soup in a blender or with an immersion blender. If using a blender, transfer the blended soup back to the pot, if using an immersion blender--serve immediately.

Notes

*To save in the fridge let the soup cool before covering and refrigerating. If you wish to freeze the soup, let it cool and then freeze it in a container.

*Leftovers will save for about a week in the fridge and up to three months in the freezer.

Nutrition