Potato and Leek Soup Recipe

Each spoonful is a smooth journey through a rich, creamy texture, perfectly balanced by the subtle, earthy undertones of leeks and the heartiness of potatoes. This soup, smoothly blended to perfection, offers a warm, soothing sensation with each sip, making it an ideal companion for chilly evenings or as a nourishing start to your meals. The gentle seasoning, with a hint of thyme and the freshness of parsley, adds a delicate, herby aroma that enhances the natural flavors of the vegetables.

Ingredients

3 large leeks, white and light green parts only, chopped and rinsed
4 medium potatoes, peeled and diced
1 large yellow onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup plant-based milk (almond, soy, or oat milk)
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Optional: Nutritional yeast for a cheesy flavor

Instructions

Heat olive oil in a large pot over medium heat. Add the chopped leeks and onion, sautéing until they're soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute.

Add the diced potatoes to the pot along with the dried thyme, salt, and pepper. Stir to combine everything well.

Pour in the vegetable broth. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 20 minutes, or until the potatoes are tender.

Blend the Soup: Using an immersion blender, blend the soup directly in the pot until it's smooth and creamy. Alternatively, you can blend the soup in batches using a regular blender. Be careful with the hot liquid. Stir in the plant-based milk and adjust the seasoning if necessary. Heat the soup for another few minutes until it's warm throughout.

Ladle the soup into bowls, garnish with chopped parsley, and, if desired, a sprinkle of nutritional yeast for a cheesy flavor. Serve with a side of your favorite crackers.