Creamy Vegan Potato Leek Soup

Creamy Vegan Potato Leek Soup is a delicious and comforting soup that is perfect for a cold winter day. It is made with potatoes, leeks, vegetable broth, and vegan cream. The soup is then pureed until smooth and creamy.

This recipe is for a basic creamy vegan potato leek soup, but you can add your favorite toppings, such as croutons, shredded cheese, or fresh herbs.

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 leeks, white and light green parts only, sliced

• 6 cups vegetable broth

• 1 pound Yukon Gold potatoes, peeled and diced

• 1/2 cup vegan cream

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• Croutons, for garnish (optional)

• Shredded cheese, for garnish (optional)

• Fresh herbs, for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

2. Add the leeks to the pot and cook until softened, about 5 minutes more.

3. Add the vegetable broth, potatoes, vegan cream, salt, and pepper to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are tender.

4. Puree the soup until smooth using an immersion blender or regular blender.

5. Serve immediately, garnished with croutons, shredded cheese, and fresh herbs (optional).

Tips

• For a richer flavor, use homemade vegetable broth.

• To make ahead, prepare the soup as directed and store in an airtight container in the refrigerator for up to 24 hours. When ready to serve, bring the soup to a simmer and cook for 5 minutes, or until heated through.

• To make vegan, use vegetable broth, vegan cream, and vegan cheese.

Here is a story about how I came up with the Creamy Vegan Potato Leek Soup recipe:

I was inspired to create this recipe after visiting a friend's house for dinner. She served a delicious creamy potato leek soup, and I was immediately hooked. I knew I had to try to make it at home.

I made a few changes to the recipe, such as using vegan cream, and I was really happy with the results. The soup was creamy and flavorful, and it was perfect for a cold winter day.

I've made this recipe many times over the years, and it's always a hit with my family and friends. It's a great way to impress guests, and it's a quick and easy weeknight meal.

I hope you enjoy this recipe as much as I do!

Here are some additional tips and tricks for making a great creamy vegan potato leek soup:

• Use high-quality potatoes. The potatoes are the star of the dish, so it's important to use the best quality that you can find.

• Don't overcook the potatoes. Overcooked potatoes will become mushy and unpleasant.

• Add your favorite toppings to customize the soup to your liking.

• Serve the soup immediately, while it's still hot.