Vegan Potato Leek Soup
Serves 825 mins prep70 mins cook
Vegan Potato Leek Soup makes the perfect creamy soup for all seasons! This Whole30-compliant, Paleo, Dairy Free, Gluten Free soup recipe takes an hour to make and packs a flavorful punch. Cook leeks, onion and garlic together, then add veggie stock and red potatoes and boil. Once the potatoes are soft, blend until smooth. Swirl in coconut cream, then serve warm with an additional dollop of coconut cream and a sprinkle of chives and paprika.
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What you need
Instructions
1 Prepare the vegetables first: Chop the leeks. Once chopped, place in a large bowl of water, massaging the leeks to release any sand/dirt from them. Using your hands, remove the leeks from the water and rinse. Dump out water and clean out bowl, then repeat this cleaning process until no sand/dirt remains. Dice the onion. Mince the garlic. Chop the red potatoes. 2 Once all your vegetables have been prepped, heat the olive oil over medium-high heat in a large Dutch oven. 3 When the olive oil is warm, add the chopped leeks, onion and garlic. Season with salt, pepper and paprika. Stirring constantly, cook for about 5-10 minutes until vegetables have softened. 4 When the vegetables are soft (but not browned), add the vegetable stock and potatoes. 5 Cover the Dutch oven, and bring to a boil, cooking for 15-20 minute, or until the potatoes are fork tender. 6 Using a ladle, scoop the soup out of the Dutch oven into a blender. (You can also leave the soup in the Dutch oven and use an immersion blender if you have one.) 7 Blend until smooth, then return to the Dutch oven. 8 Over low heat, add the coconut cream, and stir until incorporated, then remove from the heat. 9 Serve the soup warm with a garnish of coconut cream, chives and a sprinkling of paprika.View original recipe
