Baked Potato Leek Soup

Two weeks is far too long to go without a soup recipe. I think I was having withdrawals.

The bisques are back, and this baked potato leek soup is a pretty generic vegan soup that I feel like I’ve seen created on thousands of blogs. But because of  it’s sheer deliciousness and simplicity , it’s easy to see why it’s such a standard veg recipe. If you like baked potatoes, then you will LOVE this soup. It honestly tastes like liquefied baked potatoes. But even better.

3 cups vegetable broth

3 cups water

7 or 8 red potatoes, cubed

2 leeks, sliced

1 small red onion, chopped

1 cup almond milk

3 gloves garlic, minced

2 tbsp olive oil

2 tsp sea salt

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp black pepper

1 cup chopped scallions for topping

• In a saucepan over medium/high heat, cook red onion and leeks in olive oil for 8 minutes
• Lower heat to medium and add potatoes, garlic, salt, pepper, thyme and rosemary and cook for a few more minutes
• Pour in broth and water and bring to a boil
• Cover and simmer for 30 minutes
• Blend in batches in a blender until creamy
• Return to saucepan and stir in almond milk-cook for 5 more minutes over medium heat