Creamy Potato Leek Soup

• 2 tablespoons olive oil
• 2 large leeks, cleaned and sliced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 4 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 2 tablespoons all-purpose flour
• Fresh chives, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add leeks and cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add vegetable broth, water, potatoes, and thyme. Season with salt and pepper.
4. 4 Bring to a boil, then reduce heat and simmer until potatoes are tender.
5. 5 In a small bowl, whisk together almond milk and nutritional yeast.
6. 6 Mix flour with a bit of broth to create a slurry, then stir into the soup.
7. 7 Add the almond milk mixture and simmer until soup thickens.
8. 8 Use an immersion blender to puree the soup until creamy.
9. 9 Taste and adjust seasoning if needed.
10. 10 Serve hot, garnished with fresh chives.

Nutrition

Tips

• For a richer flavor, sauté the leeks until they're golden brown.
• If you prefer a dairy option, substitute almond milk with heavy cream.
• This soup can be made ahead and reheated gently on the stove.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally.

Serving Suggestions

• Pair with crusty bread for a satisfying meal.
• Add a sprinkle of crispy shallots for extra crunch.

FAQ