Creamy Potato And Leek Soup

• 2 tablespoons olive oil
• 2 medium leeks, white and light green parts only, thinly sliced
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 4 medium potatoes, peeled and diced
• 1 cup unsweetened almond milk
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add leeks and cook until softened, about 5 minutes.
2. 2 Add garlic and cook for another minute.
3. 3 Pour in vegetable broth and add potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
4. 4 Stir in almond milk and season with salt and pepper.
5. 5 Use an immersion blender to puree the soup until smooth.
6. 6 Serve hot, garnished with chives.

Nutrition

Tips

• For a richer flavor, toast the garlic in the oil before adding the leeks.
• If you prefer a dairy option, substitute almond milk with heavy cream.
• This soup can be made a day ahead for even better flavor.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with crusty bread or a simple green salad for a complete meal.
• A sprinkle of crispy bacon on top adds a smoky crunch.

FAQ