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Export 12 ingredients for grocery delivery
Step 1
Melt the butter in a large saucepan over medium-low heat and saute the leeks, carrots and celery for 5 minutes, stirring occasionally. Add the garlic and saute for another minute.
Step 2
Add all purpose flour, salt and pepper. Stir to combine and saute for another 2 minutes.
Step 3
Pour in half a cup of broth and stir until any lumps of flour dissolve (a couple of minutes).
Step 4
Pour in the remaining broth, add chopped potatoes and bay leaf. Simmer the soup for 20 minutes or until the potatoes are tender.
Step 5
When the potatoes are fork tender, remove the bay leaf and add the coconut milk and vegan cheese. Cook the soup for another 5 minutes, stirring occasionally
Step 6
Using an immersion blender, blend the soup until you achieve a creamy consistency, adding water (broth) if the soup is too thick. If you don't have an immersion blender, you can puree the vegan potato soup in a food processor.
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