Creamy Potato & Leek Soup
  • 2 tablespoons vegan margarine
  • 2 large leeks, sliced in half lengthwise, washed well, both white and green parts sliced thinly
  • 2 - 3 potatoes, peeled and diced
  • 4 cups vegetable broth
  • ¼ cup full-fat coconut milk
  • Fresh ground black pepper
  • Salt, to taste
  1. In a large Dutch oven or soup pot, melt margarine over medium heat.
  2. Add leeks and saute until softened, about 6-8 minutes.
  3. Add vegetable stock and diced potatoes. Cover pot and bring to a simmer over medium heat, then reduce to low.
  4. Once potatoes are tender remove from heat and let cool slightly.
  5. Transfer to a blender (in batches, if necessary) and puree until smooth.
  6. Pour back into pot over medium-low heat.
  7. Stir in coconut milk.
  8. Taste for seasoning and add fresh ground black pepper and salt as needed.
Recipe by These Things I Love at