Ingredients
Scale
- 3 large leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced leeks and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in diced potatoes and cook briefly.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
- Season with salt and pepper. Garnish with fresh parsley before serving.
Notes
- Ensure leeks are well cleaned to remove grit.
- You can add a splash of coconut milk for extra creaminess.
- This soup stores well in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg