Ingredients
Scale
- 2 tbsp dairy-free butter
- 3 leeks, whites and greens (about 5 cups when sliced)
- 3 garlic cloves, chopped
- 1 tsp salt
- 5 russet potatoes, peeled and diced into 1/2" cubes
- 32 oz vegetable broth
- 1 bay leaf
- 1 cup soy milk
- Black pepper, to taste
- Optional: 1/4 cup plain dairy-free yogurt (for extra creaminess)
- Optional: Sprinkle of nutritional yeast (for serving)
Instructions
- Melt dairy-free butter in a large pot over medium heat.
- Sauté sliced leeks for 5 minutes until soft, add garlic and salt, sauté for another minute.
- Add diced potatoes, vegetable broth, and bay leaf, and bring to a gentle boil.
- Cover and simmer for about 15 minutes until potatoes are fork-tender.
- Blend half of the soup until smooth, then return to the pot.
- Stir in soy milk and season with black pepper.
- (Optional) Stir in plain dairy-free yogurt for creaminess.
- Ladle into bowls and optionally sprinkle with nutritional yeast before serving.
Last Step:
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Rinse leeks thoroughly to remove any dirt before slicing.
Adjust the thickness by blending more or less of the soup as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 2
- Sodium: 600
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 5
- Protein: 4
- Cholesterol: 0