Potato leek soup

Potato leek soup

Tags

Soup

Cook

Ingredients

  • 3 tbsp vegan butter
  • 4 large leeks, roughly chopped
  • 6 cloves garlic, peeled and smashed
  • 1 kg potatoes, peeled and roughly chopped
  • 7 cups vegetable stock
  • 2 bay leaves
  • 3 sprigs thyme
  • 2 sprigs rosemary
  • 1 tsp salt
  • ½ tsp pepper
  • 1 cup vegan cream
  • Chives, finely chopped
  • Bread

Steps

  1. Melt the butter over medium heat in a large soup pot.
  2. Add the leeks and garlic and cook, stirring regularly, until soft.
  3. Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil.
  4. Cover and turn the heat down. Simmer for 15 minutes, or until the potatoes are very soft.
  5. Remove the thyme, rosemary and bay leaves, then puree in the blender in batches.
  6. Add the cream and bring to a simmer. Taste and adjust seasoning with salt and pepper.
  7. Garnish with chives and serve with bread.