Ingredients (Serves 4–6)

Vegetables

• 3 large leeks, white + light green parts only
• 4 medium potatoes (Yukon Gold or Russet), peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 carrots (optional, for extra sweetness), diced

Liquid & Seasoning

• 4 cups vegetable broth (or more for desired consistency)
• 1 cup unsweetened plant milk (oat, soy, or almond)
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 bay leaf
• Salt & black pepper, to taste
• Optional: 1/2 tsp smoked paprika or nutmeg

Optional Garnish

• Chopped chives or parsley
• Vegan sour cream or coconut cream
• Cracked black pepper

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Instructions

1. Clean & Prep Leeks

1. Cut off the dark green tops and root ends.
2. Slice the leeks lengthwise and rinse thoroughly (sand gets trapped inside).
3. Slice into thin half-moons.

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2. Sauté

1. In a large pot, heat olive oil over medium heat.
2. Add leeks + onion, sauté 5–7 minutes until soft.
3. Add garlic and cook 1 minute until fragrant.

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3. Add Potatoes + Broth

1. Add potatoes (and carrots if using).
2. Pour in vegetable broth.
3. Add thyme + bay leaf.
4. Bring to a boil, then reduce heat and simmer 15–20 minutes, until potatoes are tender.

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4. Blend Until Creamy

You have two options:

✅ Smooth Soup:

• Remove bay leaf
• Use an immersion blender directly in the pot
• Blend until creamy

✅ Chunky Soup:

• Blend only half, or mash with a potato masher

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5. Add Plant Milk

1. Stir in plant milk
2. Simmer 2–3 minutes
3. Taste and add salt + pepper

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6. Serve

Garnish with chives, parsley, or vegan sour cream.