Cheesy Vegan Potato Leek Soup
Ingredients
The soup base
-
2
tablespoons
olive oil
-
2
leeks
white and pale green parts, cleaned and finely chopped
-
3
cloves
garlic, minced
-
3
cups
unflavored soy milk
-
2
cups
vegetable broth
-
2
pounds
Yukon Gold potatoes, peeled and cut into 1 inch pieces
-
1
teaspoon
dried thyme
The flavorings
-
⅓
cup
nutritional yeast flakes
-
1 ½
teaspoons
white wine vinegar
-
1
tablespoon
cayenne pepper hot sauce or more, to taste
-
Salt
to taste
-
Pepper
to taste
For serving
Instructions
- Heat olive oil in a large pot over medium heat and sauté leeks until softened.
- Add minced garlic and sauté until fragrant.
- Stir in soy milk, vegetable broth, potatoes, and thyme; bring to a boil.
- Lower the heat and simmer uncovered until potatoes are soft.
- Blend ⅓ of the soup until smooth and return it to the pot.
- Stir in nutritional yeast, hot sauce, and vinegar; season with salt and pepper.
- Serve in bowls topped with chives and additional hot sauce if desired.
Nutrition Facts (estimated)
Servings
4-6
Calories
368
Total fat
11g
Total carbohydrates
56g
Total protein
12g
Sodium
668mg
Cholesterol
0mg
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