This creamy Vegan Potato-Leek Soup is so yummy, and so easy to make, a little thicker and it would be gravy. Leek soup, which is typically made with butter and heavy cream, is commonly associated with Welsh cuisine. The same soup served cold is called Vichyssoise.
2-3 Tablespoons Olive oil
2 leeks, sliced into 1/2 inch pieces
2 cloves Garlic, coarsely chopped
4 potatoes, peeled and cubed
6 cups vegetable broth
1 teaspoon dried sage
Salt and Pepper Sea salt and fresh ground pepper to taste
Vegan Potato-Leek Soup
Heat olive oil in a 4-quart pot.
Sauté the sliced leeks about 5 minutes, or until they begin to brown.
Add garlic and sauté another minute.
Add potatoes and 4 cups of broth, enough to cover the potatoes. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and cooked soft.
Add sage, salt, and pepper, and more broth if necessary.
Purée until smooth, using a Vitamix or in a regular blender. You may need to add more broth to bring the soup to the right consistency. Return purée to pot to keep warm and serve. NOTE; a thicker soup can be used as a sauce or gravy.
Garnish with diced chives or green onions, and serve with a crusty warm garlic bread. The soup can be served over asparagus or other veggies as a sauce, or on biscuits for a vegan biscuits and gravy.