Low Sodium Vegan Potato Leek Soup

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 large leeks (white and light-green parts only), halved lengthwise and thinly sliced
3 cloves garlic, minced
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste
¼ tsp dried thyme
1.5 lb yukon gold potatoes, peeled and cut into 1-inch chunks
4 cups vegetable broth
1 cup water
⅓ cup full-fat coconut milk
1 tsp fresh lemon juice

For serving

2 tbsp fresh chives, thinly sliced (optional)
1–2 tbsp full-fat coconut milk, for drizzling (optional)

Instructions

1
Rinse the sliced leeks in a large bowl of cold water, swishing to dislodge any grit. Lift them out with your hands or a slotted spoon and set aside — do not pour through a strainer, as the grit will settle at the bottom.
2
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and salt, and cook, stirring occasionally, until softened and wilted but not browned, about 8–10 minutes.

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