Vegan Potato Leek Soup
Servings: 4 people
Ingredients
- 2 to 3 large leeks trimmed, cleaned, and thinly sliced
- 3 large or 5 medium gold potatoes peeled and chopped
- 2 celery stalks chopped
- 2 garlic cloves minced
- 4 cups water
- 1 tablespoon vegetable stock powder
- 1/2 teaspoon kosher salt plus more to taste
- Black pepper to taste
- Optional: avocado blended into the soup for extra creaminess
- Optional: minced chives for garnish
Instructions
- Heat avocado oil in a soup pot over medium heat.
- Add the sliced leeks and stir immediately so they begin to soften without burning.
- Add celery and garlic. Cook for 2 to 3 minutes, until aromatic.
- Add potatoes, water, and vegetable stock powder.
- Bring to a boil, then reduce heat and simmer for 18 to 22 minutes, until the potatoes are tender.
- Season with salt and black pepper.
- Use an immersion blender to blend until creamy. For a richer version, blend in a little avocado.
- Serve hot, or chill and serve cold. Garnish with minced chives if desired.