Superbowl Sunday was a win in our house this past Sunday! Not only did the Eagles bring it home for this Pennsylvania native, we made the day with some warm and delicious potato and leek soup.
This was a super easy recipe and one that I'm certain anyone can make. I often find a recipe on Pinterest, alter it and then make it my own! See the recipe below:
Ingredients
4 large red potatoes (cleaned and diced)
1/2 large yellow onion (diced)
2 large fresh leek stalks (sliced)
1 tbsp. minced garlic
2 tbsp. olive oil
1 tsp. thyme
1 tsp. rosemary
1/4 tsp. fresh ground black peppercorn
4 cups vegetable broth
1/2 cup coconut cream
1 tsp. sea salt
Green onions to garnish (optional)
Vegan Cheddar Cheese Shreds to garnish (optional)
For my original reference, click here .
Directions
In a large stock pot, add the olive oil and saute the onions, garlic and leeks. Sautè for a few minutes. Add the spices and combine. Add the diced potatoes and combine.
Add the veggie broth and stir. Cover with a tight lid and simmer on medium high for about 20 minutes or until potatoes are soft. Add the coconut milk, stir, and reduce heat. Simmer about 5 minutes.
Taking the soup in portions, add soup to food processor or blender. Pulse until all lumps are out. Return soup back to pot and serve warm. Add green onions and vegan cheese to garnish. I didn't add the cheese for this round, but there's no doubt it would have been a great addition!
I hope you did something fun this Sunday!
Cheers!
