About the Recipe
Creamy potatoes, sweet leeks, and aromatic herbs come together in this comforting vegan soup. It is velvety, satisfying, and perfect for chilly evenings or an easy weeknight meal.
Ingredients
Soup
2 tbsp olive oil
1 small yellow or white onion, diced
1 shallot, chopped
4 garlic cloves, minced
3 large leeks, thinly sliced and well rinsed (white and light green parts)
5–6 medium russet potatoes, peeled and cubed
6 cups vegetable broth
2 tbsp nutritional yeast
2 tsp dried rosemary
1 tsp dried thyme
½ tsp dried oregano
2 tbsp fresh lemon juice
½ cup unsweetened plant-based milk
Salt and freshly ground black pepper, to taste
To Serve
Fresh parsley, chopped
Freshly ground black pepper
Preparation
Step 1
Heat the olive oil in a large pot over medium heat. Add the onion, shallot, and garlic and sauté for 3–5 minutes until fragrant and softened.
Step 2
Add the sliced leeks and continue cooking for another 3–5 minutes until they begin to soften.
Step 3
Stir in the potatoes, rosemary, thyme, oregano, salt, and pepper. Cook for about 3 minutes.
Step 4
Pour in the vegetable broth, bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the potatoes are fork tender.
Step 5
Remove from the heat and stir in the plant-based milk, nutritional yeast, and lemon juice. Taste and adjust the seasoning as needed.
Step 6
Blend with an immersion blender until smooth and creamy, or leave a little texture if preferred.
Step 7
Serve warm garnished with fresh parsley and freshly ground black pepper.
