Vegan Creamy Potato Leek Soup
Author: 
Serves: 8-10
 
Ingredients
  • 2 organic leeks, chopped and cleaned
  • 1-2 tbs oil
  • 4 cloves garlic, chopped
  • 4 organic yukon gold potatoes, chopped
  • 2 organic sweet potatoes, peeled and chopped (or add more potatoes, if you don't have sweet potato)
  • 2 organic carrots, peeled
  • 4 c. organic veggie broth
  • 2 c. water
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp thyme
  • ½ tsp paprika
  • 1½ c organic coconut milk (from can) or almond milk
Instructions
  1. Saute leeks and garlic with oil in stock pan or large sauce pan over medium heat, until leeks are fragrant and soft (about 5-10 minutes). Don't let them brown!!
  2. Add water, veggie broth, potatoes, carrots and spices. Bring to boil.
  3. Reduce heat to low and simmer until potatoes and carrots are soft (25-30 minutes). In batches puree soup in blender or food processor until smooth.
  4. Return to stock pan or sauce pan, and add the coconut milk, stirring well. (May need to add more salt and pepper, depending on taste).
  5. Reheat soup in the pan over low heat and enjoy.
  6. *keeps in fridge for a week, freezer for up to 3 months.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2017/02/24/vegan-creamy-potato-leek-soup/