Ingredients:
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 cup unsweetened non-dairy milk
- Salt and pepper, to taste
Directions:
1 In a large pot or Dutch oven, heat olive oil over medium heat. Add the leeks and garlic and sautĀ for 5 minutes until softened.
2 Add the diced potatoes, vegetable broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce the heat to low and let simmer for 20-25 minutes until the potatoes are tender.
3 Remove the bay leaf from the pot. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4 Stir in the non-dairy milk and season with salt and pepper to taste.
5 Serve hot with your favorite crusty bread or crackers.
This creamy and delicate soup is the perfect comfort food for chilly days. The combination of tender leeks and potatoes creates a velvety texture, while the vegetable broth and herbs add savory depth of flavor. The addition of non-dairy milk gives this soup a hint of creaminess, without any of the dairy. Enjoy it on its own or pair it with your favorite crusty bread or crackers for a heartier meal.
