Vegan Classic Leek and Potato Soup

Name: Vegan Classic Leek and Potato Soup
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Ingredients: 2 tbsp olive oil; 1 large white onion (sliced); 10 cloves garlic (smashed); 3 large leeks (trimmed, cleaned, and sliced); 3 large potatoes ( washed and cut into bite-sized chunks); 3 L vegetable broth; Freshly ground black pepper and snipped chives (to serve)

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Prep Time: 10 minutes

Cook Time: 55 minutes

Total: 65 minutes

Servings: 10

Author : Nico

leek potato soup

Ingredients

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2 tbsp olive oil1 large white onion (sliced)10 cloves garlic (smashed)3 large leeks (trimmed, cleaned, and sliced)3 large potatoes (washed and cut into bite-sized chunks)3 L vegetable brothFreshly ground black pepper and snipped chives (to serve)

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Instructions

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Step 1

Sauté the onion in the oil until it becomes translucent, then add the garlic, and continue to cook for 3-4 minutes, until the raw garlic smell has gone.

Step 2

Add the leeks and potatoes, and give everything a good stir. Cover the pan, and allow everything to sweat for 10 minutes.

Step 3

Add the stock, stir again to make sure everything gets mixed together, replace the lid, and raise the heat under the pan to bring the soup to a boil.

Step 4

As soon as it starts boiling, turn the heat down, and allow the soup to simmer for around 30 minutes, or until all the vegetables are soft.

Step 5

When it's ready, remove the pan from the heat, and blend everything together, until smooth.

Step 6

Ladle into bowls, and finish with a grind of black pepper and a few snipped chives.

Step 7

This potato and leek soup will keep for up to three days in an airtight container in the fridge, or three months in the freezer.