Ingredients
Scale
- 4 large leeks, cleaned and sliced
- 3 large potatoes, peeled and diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced leeks and cook until softened, about 5 minutes.
- Stir in diced potatoes and cook for another 2 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
- Puree the soup with an immersion blender until smooth.
- Season with salt and pepper, garnish with fresh herbs, and serve hot.
Notes
- Ensure leeks are thoroughly cleaned to remove grit.
- You can add a splash of plant-based cream for extra richness if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegan, Comfort Food
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 250ml)
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg