Creamy Vegan Leek and Potato Soup

🧂 Ingredients

• 2 tablespoons vegan spread

  i.e. Earth Balance or Organic Melt
• 4 cups leeks

  chopped
• 1 sweet onion

  chopped
• 4 Yukon Gold potatoes

  peeled and chopped (approximately 2 pounds)
• 4 cups vegetable broth

  i.e. Imagine Organic Low Sodium "No-Chicken" Broth 
• 2 cups filtered water
• 1 teaspoon salt

  or, to taste
• Spring Pea Shoots

  for garnish
• optional seasonings and toppings

  see recipe notes

Instructions

• 1 Heat vegan spread in large soup pot or dutch oven until melted and foaming. Add
  chopped leeks and onions and sauté over medium high heat until vegetables are
  slightly wilted, but not browned-approximately 2 minutes.
• 2 Add chopped potatoes, broth, water, and salt to pot, and bring to a boil. Bring
  down heat to low, and simmer, covered, for 30 minutes.
• 3 Puree soup in the pot using an immersion blender, OR transfer carefully in
  batches to a blender, and combine until well blended. Serve warm OR chill soup
  in refrigerator, and serve cold.
• 4 Top bowls of soup with fresh pea shoots. Enjoy!

Nutrition Info