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Vegan Leek and Potato Soup

Vegan Leek and Potato Soup

Ingredients

  • 2 large leeks, chopped into half moons and thoroughly rinsed

  • 2 tablespoons olive oil

  • 2 russet potatoes, peeled and cubed

  • 1 teaspoon fresh thyme

  • 1 bay leaf

  • 4 cups of vegetable stock

  • Salt and pepper

Instructions

  1. Add the olive oil and leeks to stock pot and saute over medium high heat until the leeks until tender, about 10 minutes.
  2. Add the potatoes and cook until tender, stirring frequently to prevent browning about 10 minutes.
  3. Add the thyme, bay leaf and vegetable stock and simmer for about 20 minutes or until the potatoes are completely softened and have started to thicken the soup.
  4. Season with salt and pepper to your taste. Enjoy!

Notes

If you are vegetarian but not vegan you can add richness to this soup by substituting butter for olive oil and finishing the soup with 1/2 cup of heavy cream or half and half.

Find it online: https://keeptucsoneatin.com/vegan-leek-potato-soup/