Vegan Classic Potato Leek Soup
Total time1 hr
Prep time20 min
Cook time40 min
4.5(10)
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Learn more →Ingredients
6 servings
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 large leeks (white and light-green parts only), halved lengthwise, thinly sliced, and rinsed well
- 3 cloves garlic, minced
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- ¼ cup dry white wine
- 2 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
- 5 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 sprigs fresh thyme
- 1 bay leaf
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
For serving
- 1 tbsp fresh chives, thinly sliced (optional)
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the leeks and 1 tsp kosher salt, stirring to coat, and cook until softened and wilted, about 10–12 minutes.
- 2
Add the garlic and cook, stirring, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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