Potato & Leek Soup
Serves 410 mins prep25 mins cook
A creamy, vegan potato and leek soup that's simple to make! Start by sautéing the chopped leeks and onion, then add potatoes, garlic, and seasonings before cooking it in broth. Finish by blending in coconut milk for a rich, smooth texture. Perfect for a quick and healthy meal.
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What you need
Instructions
1: Chop the leeks, using only the white and light green parts. 2: Chop half of a small onion. 3: Sauté the leeks and onion with salt and pepper in EVOO for 6 minutes until soft. 4: Add 5 peeled and chopped potatoes, garlic, salt and pepper, 1 teaspoon of thyme, and 1 teaspoon of chili flakes. 5: Add 3.5 cups of broth. 6: Pressure cook for 8 minutes or simmer on the stove top for 25 minutes. 7: Stir in 3/4 of a can of coconut milk. 8: Blend using an immersion blender and season as needed. 9: Serve with warm garlic bread.View original recipe