Name: Creamy Vegan Potato Leek Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1.5 tbsp olive oil ((or preferred oil)); 1 tbsp vegan butter; 1 null small onion (, diced); 3 null large leeks (, cleaned well & thinly sliced (white & light green part only)); 5 null medium russet potatoes (, peeled and chopped); 3.5 cloves garlic (, minced); 1 tsp salt (, more to taste); null null fresh ground pepper (, to taste); 1.5 tsp dried thyme; 0.5 tsp dried rosemary; 0.5 tsp ground coriander ((optional)); 5 cups vegetable broth ((low sodium)); 2 null bay leaves; 1.5 tbsp fresh lemon juice ((optional)); 1 cup canned coconut milk ((or any unsweetened plant-based milk)); null null green onion (, chopped); null Pieces cooked potato; null null fresh ground pepper

Instructions

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1

Ensure leeks (3 large) are thoroughly washed, following the instructions in the notes.
2

Heat the olive oil (1.5 tbsp) and vegan butter (1 tbsp) with a pinch of [salt] in a large pot over medium heat. Add the leeks (3 large) and onion (1 small), then sauté until softened. (Timer: 5 mins)
3

Stir in russet potatoes (5 medium), garlic (3.5 cloves), dried thyme (1.5 tsp), dried rosemary (0.5 tsp), and ground coriander (0.5 tsp). Sauté for 2-3 minutes. (Timer: 2 mins)
4

Pour in vegetable broth (5 cups), add leaves (2 bay), and season with [salt] and [fresh ground pepper]. Bring to a simmer, then reduce heat and cook until the potatoes are fork tender. (Timer: 15 mins)
5

Remove the pot from heat and discard the leaves (2 bay). Stir in canned coconut milk (1 cup) and optional fresh lemon juice (1.5 tbsp). Adjust seasoning as needed.
6

Blend the soup using an immersion blender until it is smooth and creamy. Alternatively, carefully blend in batches using a regular blender. Set aside a few [pieces of cooked potato] beforehand for garnish if desired.
7

Serve hot, garnished with chopped [green onion], [fresh ground pepper], and reserved [pieces of cooked potato].