Cozy up with a hearty bowl of Vegan Leek and Potato Soup! Golden potatoes, flavorful leeks, vegetable broth and fragrant herbs are blended together to create this nutritious meal!
Add the olive oil and leeks to a large stock pot over medium-high heat. Saute for 3-4 minutes or until the leeks are soft and tender.
Add the potatoes, vegetable broth, thyme, and bay leaf. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until the potatoes are tender.
Remove the bay leaf and thyme sprigs.
Puree the soup with an immersion blender until a desired consistency is reached.
Garnish with fresh thyme and black pepper.
Notes
When preparing the leeks, it is the stem/stalk that will be used (the light green/white part), which you will cut in half lengthwise and then slice crosswise.
Be sure to rinse the leeks well under water.
Russet potatoes can be substituted for Yukon Gold.
For a more rustic, chunkier soup, puree only half of it.