Potato Leek Soup
Serves
6
Prep Time
5 minutes
Cook Time
25 minutes
Ingredients
1 tbsp vegan butter
1 tbsp all-purpose flour
2 pt (960 ml) vegetable broth
4 medium leeks, dark green stems removed, washed, chopped
½ large white onion, chopped
2 medium potatoes, peeled, cubed
4 fl oz (120 ml) oat milk
salt & black pepper, to taste
fresh chives (optional, for garnish)
Nutrition
(Per Serving)
Calories
143
Fats
3 g
Protein
3 g
Carbs
26 g
Instructions
- In a medium soup pot, melt the vegan butter over low heat. Stir the flour into the butter to form a roux and cook gently for 3 to 4 minutes. This roux will thicken the soup and enrich its flavor.
- Add the vegetable broth, leeks, onion, and potatoes to the pot. Bring to a boil, then cover with a lid and simmer on low heat for 20 to 25 minutes until the potatoes have softened.
- Use an immersion blender to blend the soup until smooth. Incorporate the milk, adjusting the salt and pepper to taste.
- Serve the soup garnished with fresh chives.