This creamy gold potato leek soup blends roasted potatoes and leeks into a smooth, dairy-free bowl. It works well for cold days and reheats easily for lunches or dinners throughout the week.
Ingredients
- 2 pound Yukon gold or yellow potatoes
- 2 cup leeks chopped (3-4 large leeks)
- 3 tablespoons olive oil
- 1 teaspoon salt
- ¼ teaspoon pepper
- 32 ounce vegetable broth/stock
- 1 x 13.5 ounce can coconut milk
- 1 tablespoon minced garlic
- 3 tablespoons nutritional yeast
- 3 tablespoons dairy-free butter
Garnishes (optional)
- pumpkin seeds
- sunflower seeds
- microgreens
Instructions
- You can either make this soup in a blender or in a stockpot using an immersion blender.
- Preheat the oven to 425 degrees Fahrenheit. You’ll start by washing the potatoes and leeks. Cut the potatoes and the white to light green part of the leeks into chunks. Add the cut potatoes and leeks to a parchment-lined baking sheet and drizzle with the olive oil. Sprinkle with 1 teaspoon salt and ¼ teaspoon pepper and roast in the oven for 30 minutes, tossing halfway through.
- Meanwhile, add the vegetable stock, coconut milk, minced garlic, nutritional yeast, and butter to your blender or to a stockpot if you’re using the immersion blender method.
- When the potatoes and leeks are done roasting add them to the blender or pot and either pulse or blend the soup until you reach the desired consistency and texture you like. NOTE: if you prefer a chunkier soup, you can reserve some roasted potatoes and stir those into the blended soup after.
- You can enjoy the soup right away, but if it’s not hot enough, you can pop it in the microwave or warm it in a saucepan on your stovetop.
You can store leftover soup in the fridge for up to 3 days. Depending on what plant-based milk you use, the soup may thicken when chilled. You can reheat this Creamy Roasted Gold Potato Leek Soup in the microwave or stovetop and add a little water if it’s too thick.