Vegan Potato Leek Soup

🧂 Ingredients

• 1 Pound Red or Gold Yukon Potatoes
• 3 Cups Leek

  chopped
• 1 Cup Almond Milk
• 1 Cup Vegetable Stock
• 1 Cup Full Fat Coconut Milk
• ½ Cup Green Onions

  chopped
• ½ Onion

  diced
• 3 Tablespoons Vegan Butter
• 1 Tablespoon Garlic

  minced
• Salt and Pepper

  to taste

Instructions

• 1 Chop the potatoes into small chunks, no bigger than a grape. Leave the peel on
  or off—this is up to you.
• 2 Add the butter to a medium pot or dutch oven. Once melted, add the onion and
  cook until translucent, about 3 minutes.
• 3 Add the garlic and cook until fragrant, about 2 minutes.
• 4 Add all the other ingredients, stir, and reduce heat to let it simmer for about
  20 minutes, or until potatoes and leeks are softened.
• 5 Test seasonings and add more if needed.
• 6 Remove half of the ingredients and place them in the blender. Blend until
  smooth.
• 7 Place the blended soup back in with the rest of the soup. Stir well, serve, and
  enjoy!

Nutrition Info