Ingredients
Scale
- 3 large leeks, cleaned and chopped
- 4 large potatoes, peeled and diced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 3 cloves garlic, 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 leeks and garlic; cook until softened, about 5 minutes.
- Add potatoes, vegetable broth, thyme, salt, and pepper. 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, or carefully transfer to a blender.
- Adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Notes
- For an extra layer of flavor, add a splash of white wine during sautéing.
- You can substitute the potatoes with sweet potatoes for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stove Top
- Cuisine: Vegan, Healthy
- Diet: Vegan, Dairy-Free, Plant-Based
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 180 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg