Potato and Leek Soup

This creamy vegan potato leek soup is hearty, warming, comfort in a bowl! It’s simple yet loaded with flavor, low-budget, served chunky or smooth, gluten-free, dairy-free, and super satisfying!

📝 Ingredients

• 1 Tbsp oil
• 2 stalks of leek (sliced)
• 2 large cloves of garlic (chopped)
• 3/4 cup celeriac (cut into 1 cm cubes (see notes))
• 2 small carrots (sliced)
• 22 oz potatoes (cut into 1 cm cubes)
• 1/2 tsp dried marjoram ((see notes))
• Salt, pepper, nutmeg (to taste)
• 3 cups low-sodium vegetable broth
• 1/3 cup dairy-free cream ((see notes))

👨‍🍳 Instructions

1. 1You can watch the video for visual instructions.First, wash, peel, and slice the leek and carrots, chop the potatoes and celeriac into 1 cm cubes, and mince the garlic.
2. 2Then, heat the oil in a large soup pot/Dutch oven over medium heat. Once hot, sauté the leek for 3 minutes, then add the other chopped ingredients and spices and sauté for a further minute.For even more flavor depth, lightly caramelize the leeks before adding the remaining ingredients.
3. 3Pour in the vegetable broth/stock and bring the mixture to a boil, then immediately reduce to a simmer, add the lid, and cook for 15 minutes, or until all the vegetables are tender.
4. 4Transfer about half the soup to a separate pot and use an immersion blender or regular blender to puree it until smooth and creamy. If you’re using a blender, be careful not to overfill it.Hold down the lid while blending, pausing to lift it and allow steam to release. If it has a chute, leave it open.
5. 5Pour the blended soup back into the large pot, stir in the cream, and simmer for a few more minutes, then taste and season with salt, pepper, and nutmeg.
6. 6Finally, serve the vegan leek and potato soup in bowls (warm the bowls if preferred), garnished with fresh parsley, and optionally topped with vegan sausage slices. Enjoy!