Leek and Potato Soup

Leek and Potato Soup just might be the easiest soup to make from scratch! It requires minimal effort, and it’s filled with fresh ingredients and plant-based flavor. This is a vegan and gluten-free soup!

📝 Ingredients

• 2 tbsp extra virgin olive oil
• 6 leeks, cleaned and sliced (about 8 cups sliced) (see note #1)
• 5 medium potatoes ( about 2 pounds), peeled and cut into chunks
• 1 lb silken tofu
• 8 cups of vegetarian no-chicken broth or vegetable broth
• 3/4 tsp salt
• 1/4 tsp pepper

👨‍🍳 Instructions

1. 1Heat the olive oil in a large soup pot. Add the leeks and sauté over medium-high heat for 10 minutes, or until wilted and translucent, stirring frequently
2. 2Add the potatoes, tofu, broth, salt, and pepper. Bring to a boil, lower the temperature and simmer for 30 minutes, or until the potatoes are tender
3. 3Let the soup cool and blend until creamy (see note #2).