Ingredients
Scale
- 4 large leeks, cleaned and sliced
- 4 large potatoes, peeled and diced
- 4 cups vegetable broth
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add leeks and garlic, cook until soft.
- Add diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender and blend in batches.
- Season with salt and pepper. Serve hot, garnished with chopped chives.
Notes
- For extra flavor, add a splash of coconut milk before blending.
- Can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan
- Diet: Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg