Ingredients
Scale
- 4 large potatoes, peeled and diced
- 3 leeks, cleaned and sliced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add sliced leeks and garlic, sauté until tender, about 5 minutes.
- Add diced potatoes and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer until potatoes are soft, about 20 minutes.
- Using an immersion blender, blend the soup until smooth and cream-like.
- Season with salt and pepper, garnish with fresh herbs, and serve hot.
Notes
- You can add a splash of dairy-free cream for extra richness.
- For a smoky flavor, add a pinch of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Veggie
- Diet: Vegan, Dairy-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg