1. Prepare the leeks:

Slice the leeks and rinse them thoroughly to remove any dirt trapped between the layers. Leeks can hold a lot of dirt, so it’s important to clean them well.

1. Sauté the vegetables:

In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.

Add the minced garlic and leeks, and cook for another 5 minutes, stirring occasionally until the leeks are soft.

1. Add the potatoes:

Stir in the diced potatoes and cook for 2-3 minutes, allowing them to absorb the flavors of the garlic and leeks.

1. Add broth and simmer:

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.

1. Blend the soup:

Once the potatoes are fully cooked, remove the pot from the heat. Use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.

1. Add the coconut milk:

Stir in the coconut milk (or your chosen plant-based milk) and season with salt and pepper to taste. If the soup is too thick, you can add more broth or milk to reach your desired consistency.

1. Serve:

Ladle the soup into bowls and garnish with fresh thyme, chives, or a drizzle of olive oil.

Tips:

If you prefer a chunky soup, you can blend only part of the mixture and leave some potato pieces whole.

For extra flavor, add a bay leaf while simmering the soup, and remove it before blending.

This Vegan Potato Leek Soup is creamy, comforting, and full of rich flavors without any dairy. Perfect for a cozy meal!