Gluten-Free, Vegan, Serves 6
- 2 tbsp olive oil
- 2 leeks, white and light green parts only, sliced
- 4 cloves garlic, minced
- 4-5 large potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup unsweetened almond milk
- Salt and black pepper, to taste
- Fresh chives or parsley, chopped, for garnish
Directions:
Heat the olive oil in a large pot over medium heat. Add the sliced leeks, and minced garlic, and sauté for 5-7 minutes, or until the leeks are soft and fragrant. Add the cubed potatoes to the pot and sauté for another 5-7 minutes, or until the potatoes start to brown. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the potatoes are very tender. Using an immersion blender, blend the soup until it’s completely smooth. Add the almond milk to the soup and stir until it’s well combined. Season the soup with salt and black pepper to taste. Serve the potato leek soup hot, garnished with fresh herbs if desired.