Creamy Vegan Potato Leek Soup

Creamy Vegan Potato Leek Soup

Creamy Vegan Potato Leek Soup
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Any other Minnesotans out there? Put your hands up if you remember the 1991 Halloween blizzard! I was just a tiny kid at the time. I remember bundling up to go trick’r’treating…I think I was Cinderella that year. The next day, we made a huge snow pile in the back yard and went sledding. It was a childhood dreamland!

Creamy Vegan Potato Leek Soup

Creamy Vegan Potato Leek Soup

The weather in Minnesota still throws me for a loop sometimes. A couple of weeks ago, I brought my little baby outside in shorts and a t-shirt to play in the fallen leaves on the lawn in the weird eighty degree weather we had. A week later? I brought him back outside all bundled up to experience his first snow fall. That’s Minnesota weather for you!

Creamy Vegan Potato Leek Soup

Creamy Vegan Potato Leek Soup

Despite the random (very) warm days we have had lately, the weather is definitely on a chillier trend and I find that I had soup on the mind. I love making soup all year round (check out this rad cookbook for a great seasonal soup inspiration), but I especially love making soup in the fall. The seasonal veggies are just soooo good in soups!

Creamy Vegan Potato Leek Soup

Creamy Vegan Potato Leek Soup

This particular soup isn’t necessarily specifically for the autumn, but it tastes extra good in the autumn to me. I have always loved potato leek soup ever since I first tried in many years ago. So simple, easy, and delicious. Well, it’s hard to make cream based soups not delicious, right? That creamy quality is something that I miss the taste of in my mostly plant-based diet.

Creamy Vegan Potato Leek Soup

Even though I miss the taste, I don’t miss how super heavy cream based meals made me feel after eating them. Eating plant-based is so energizing in comparison! And you can still created creaminess in recipes. One of my favorite ways to do so is my using cannellini beans. The blend up so well and add extra nutrition and protein! That’s a total win in my book.

Creamy Vegan Potato Leek Soup
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Ingredients

  • 1 medium yellow onion, diced
  • 1 large leek (or two small), washed and white part chopped
  • 3 medium Yukon gold potatoes, peeled and chopped
  • 4-6 cloves garlic, peeled and minced
  • 6 cups vegetable broth
  • 1-2 tablespoons olive oil
  • 1-15 oz can cannellini beans
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • chopped fresh chives to garnish

Directions

  1. Heat olive oil in medium saucepan over medium heat. Sauté onion and leeks until they begin to brown. Add garlic and sauté another few minutes.
  2. Stir in potatoes, vegetable broth, and thyme. Bring to boil. Cover and let simmer until potatoes are soft and falling apart.
  3. Pour in cannellini beans. When heated through, blend soup with immersion blender. If it is too thick, add more broth or water. Taste and adjust seasoning accordingly.
  4. Pour into bowls and top with garnish.
  5. Enjoy!
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https://www.theartfulappetite.com/creamy-vegan-potato-leek-soup/

Creamy Vegan Potato Leek Soup

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