Ingredients
Scale
- 4 large leeks, cleaned and sliced
- 3 large potatoes, peeled and diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced leeks and cook until soft, about 5 minutes.
- Add minced garlic and cook for another minute.
- Stir in diced potatoes, thyme, salt, and pepper.
- Add vegetable broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Adjust seasoning as needed and serve garnished with fresh parsley.
Notes
- Visually, the soup looks smooth and velvety with a pale yellow-green hue from the leeks, topped with green parsley.
- For extra flavor, add a splash of coconut milk or a squeeze of lemon before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove-top
- Cuisine: Comfort Food
- Diet: Vegan, Gluten-Free, Dairy-Free
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg