Potato Leek Soup

A comforting, easy-to-make soup with potatoes, leeks, and zucchini, perfect for a warm starter. Best served with grilled sourdough and chickpea croutons.

Author Sarah Cobacho (plantbaes.com)

PREP TIME10

COOK TIME30

TOTAL TIME40

Servings 4

Course Soup

Cuisine Comfort Food

Keyword Easy Dinner, garlic, Healthy, high-fiber, Low-Sodium, onions, parsley, potatoes, soy milk, zucchini

Ingredients

1 tbsp olive oil
4 medium potatoes, peeled and diced
2 leeks, diced
2 yellow onion, finely diced
1 zucchini, diced
4 garlic cloves, minced
3 bay leaves
2 cups vegetable stock (low sodium)
2 thyme sprigs
½ cup soy milk
Salt and pepper to taste
4 tbsp fresh parsley finely chopped

Instructions

Heat up the olive oil in a pan on medium heat. Add the diced leeks and onions along with a dash of salt. Cook for 5 to 7 minutes until they turn slightly brown. If needed, deglaze the pot with some vegetable stock.
Add the diced potato, minced garlic, diced zucchini, bay leaves, and thyme to the pan. Cover the ingredients with vegetable stock and let it cook for about 20 minutes. The potatoes are cooked when they can be easily cut through with a knife.
Remove the bay leaves and thyme from the pan. Add the soy milk to the mixture and blend until the soup is smooth. Taste the soup and add salt and pepper as needed.
Top the soup with chopped parsley. Serve it warm with grilled sourdough. Enjoy your meal!

Nutritional Information - Per Serving