This dairy-free creamy Potato Leek Soup is vegan and gluten-free! It’s a satisfying soup that is quick and easy to prepare, and turns out so tasty!
I’ve got an easy recipe for a smooth, comforting potato soup you will love devour. It’s simple. It’s flavorful. It’ll have you licking your bowl. It’s perfectly flavored and satisfying. It’s one of those kinds of soups you can find yourself ordering at restaurants before your main dish. A cup full of creamy soup is perfect for this chilly weather.
Soups are easier to eat and also are easier to digest! They support the immune system (naturally, they’re popular when its cold season.) The amount and variety of veggies that go into a soup is oly better for your body. You can enjoy a variety of them just in one bowl!
What do I need to make this recipe?
Potatoes are rich in fiber and keep you full for longer.
Leeks are filled with kaempferol. This flavonoid helps to reduce the risk of cancer and fights inflammation.
Garlic is rich in antioxidants and helps to lower cholesterol.
Vegetable broth is rich in fiber and strengthens the bones.
Thyme helps to reduce inflammation and lowers blood pressure.
Cashew butter is a great source of magnesium and amino acids.
Along with those ingredients, you will need olive oil, salt, pepper, tamari, water, and lemon juice.
You don’t need all the fancy ingredients or have to follow a difficult recipe to prepare a French taste of potato soup. Just a few steps, actually just 10 minutes of your time to prep everything, and about 30-40 minutes for the potatoes to cook and to blend the soup for a smooth & creamy finish.
Steps
Heat the avocado/olive oil on medium heat in a large soup pot.
Once hot, add leeks and a pinch of salt, then cook until leeks are nice and soft, about 5-7 minutes. Then, stir in minced garlic and thyme and cook another 2 minutes, being carful not to let garlic brown.
Next add the potatoes, salt, soy sauce or tamari, water, black pepper, lemon juice and broth.
Bring to a boil and simmer for 20-25 minutes, or until potatoes are soft.
Remove from heat and stir in cashew butter, then using an immersion blender, blend soup until smooth.
Serve garnished with chives or green onions.
Ingredients
- 2 Tbsp olive oil, or avocado oil
- 3 medium leeks, sliced (white and 1 inch of green part)
- 2 cloves garlic, minced
- 6 medium potatoes, or 6-8 small red or white potatoes (peeled and cut into cubes, should yield 5 cups cubed potatoes)
- 1 tsp salt
- 2 Tbsp tamari, or soy sauce
- 5 cups vegetable broth
- 2 cups water
- 2 tsp dried thyme
- 2 Tbsp cashew butter
- ⅛ tsp pepper
- 2 Tbsp lemon juice, freshly squeezed
Instructions
Heat the avocado/olive oil on medium heat in a large soup pot.
Once hot, add leeks and a pinch of salt, then cook until leeks are nice and soft, about 5-7 minutes. Then, stir in minced garlic and thyme and cook another 2 minutes, being carful not to let garlic brown.
Next add the potatoes, salt, soy sauce or tamari, water, black pepper, lemon juice and broth.
Bring to a boil and simmer for 20-25 minutes, or until potatoes are soft.
Remove from heat and stir in cashew butter, then using an immersion blender, blend soup until smooth.
Serve garnished with chives or green onions.
Write a review
Share with others of your opinion on this recipe so that we can make this recipe better for everyone.
How do you rate this recipe?
Here is how your review will look like:
Yes, I recommend this recipe.
No, I do not recommend this recipe.
