Hearty and satisfying vegan potato leek soup that is creamy yet dairy-free. Perfect for those chilly days and easy to make. This recipe features leeks, onions, garlic, potatoes, and coconut cream for a deliciously comforting meal.
1: Thinly slice the leeks and rinse them in a bowl of water until clear of dirt.
2: Melt the vegan butter in a large pot over medium high heat. Add in the onion and garlic and fry for 3 minutes until fragrant and translucent.
3: Add in the leek and potato and fry for a few more minutes.
4: Pour in enough vegetable stock to just reach the level of the vegetables, then add the thyme and bay leaves. Cover and simmer for 35 minutes or until the potatoes have softened.
5: Season with salt and pepper, then blend with a stick blender until smooth.
6: Turn off the heat and mix through the coconut cream.
7: Garnish with more coconut cream, croutons, thyme, chives, and black pepper. Serve hot!
