This creamy and potato leek purée is warm, comforting, and filled with hearty potato carbohydrates for long-lasting energy. In addition to garlic cloves, the leeks add a nice, subtle flavor that is similar to onion. Enjoy this dish with a piece of crusty, Italian bread.

Creamy Potato Leek Soup [Vegan]

Advertisement

Serves

4-6 servings

Cooking Time

25

Advertisement

Ingredients

  • 2 tablespoons grapeseed oil
  • 1 onion, diced
  • 2 leeks, chopped
  • 3 garlic cloves, crushed
  • 1 pound Yukon gold potatoes, chopped
  • 1 block soft tofu
  • 4 cups vegetable broth
  • Salt and pepper
  • Chopped chives for topping (optional)
Advertisement

Preparation

  1. Heat oil in large pot over medium heat. Add onions, leeks, garlic, and salt and cook until translucent and aromatic, 6-7 minutes.
  2. Add potatoes and cook 3-4 minutes. Add remaining ingredients, except chives, bring to a boil, and then simmer for about 15 minutes, or until flavors are melded and potatoes are tender.
  3. Transfer in batches to a blender and purée.
  4. Pour into bowls and top with chives if desired.
Advertisement
Advertisement