Recipe Instructions:
ingredients
SCALE
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2 tablespoons vegan butter
2 cups sliced leeks, rinsed and dried
2 cloves garlic, minced
1 teaspoon fresh thyme, minced
3 cups peeled and diced yukon gold potatoes
3 cups vegetable stock
½ cup unsweetened coconut cream, well stirred
Salt and pepper, to taste
instructions
Add the butter to a large heavy bottomed stock pot or dutch oven set over medium heat.
Once the butter has melted, add the leeks and stir to coat them with butter. Cook for 5 minutes, stirring occasionally, or until the leeks are tender.
Add the garlic and thyme and cook for another minute.
Add the diced potato and vegetable stock. Bring the soup to a boil and then reduce the heat to medium low.
Simmer the soup for 10-12 minutes, or until the potatoes are tender.
Remove the soup from the heat and add the coconut cream. Use an immersion or high speed blender to puree the soup until smooth.
Season with salt and pepper and enjoy.
Store any leftover soup in an airtight container in the fridge for up to three days.
