Creamy Leek and Potato Soup

This plant based leek and potato soup offers a satisfying and comforting meal while providing a range of nutrients. It’s a great choice for a wholesome and flavourful hearty winter dish.

It also freezes really well, for the best results leave out the coconut milk from the portion that you want to freeze. When you want to eat the frozen soup, heat it up and add the coconut milk and stir well. If you are after more protein sprinkle some hemp hearts over each bowl before serving.

Leeks and potatoes are both nutrient-dense vegetables. Leeks are a good source of vitamins A, C, and K, as well as minerals like iron and manganese. Potatoes provide essential nutrients such as vitamin C, potassium, and dietary fibre. Fibre promotes healthy digestion and helps keep you feeling satisfied for longer.

Creamy Leek and Potato Soup

2 large leeks, washed and thinly sliced

3 medium potatoes, peeled and diced

1 onion, diced

2 cloves of garlic, minced

4 cups vegetable broth

1 cup unsweetened plant-based milk (I like coconut milk)

2 tablespoons olive oil

1 teaspoon dried thyme

2 bay leaves

Salt and pepper to taste

Fresh chives or parsley for garnish and a drizzle of hemp seed oil (optional)

Method

Heat the olive oil in a large pot over medium heat. Add the leeks, onion, and garlic. Sauté for about 5 minutes, until the vegetables are softened.

Add the diced potatoes and dried thyme to the pot. Stir well to combine with the leeks and onion.

Pour in the vegetable broth, add the bay leaves and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender and easily mashed with a fork.

Remove the bay leaves and using an immersion blender or a countertop blender, carefully puree the soup until smooth and creamy. If using a countertop blender, work in batches and allow the soup to cool slightly before blending.

Return the soup to the pot and stir in the plant-based milk. Heat the soup over low heat for a few minutes until warmed through. Season with salt and pepper to taste.

Ladle the soup into bowls and garnish with fresh chives or parsley, and a drizzle of hemp seed oil and hemp hearts if desired. Serve hot and enjoy!

*If freezing leave out the coconut milk from the portion that you want to freeze. When you want to eat the frozen soup, heat it up and add the coconut milk and stir well.