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In a large soup pot, heat the olive oil over medium heat. Add the chopped onion, leeks, and minced garlic. Saute for about 5-7 minutes until the vegetables are softened and slightly translucent.
Cooking the Soup:
Add the diced potatoes, dried thyme, and dried rosemary to the pot. Stir to coat the potatoes and leeks with the herbs.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 20-25 minutes, or until the potatoes are fork-tender.
Remove the pot from heat. Using an immersion blender, carefully blend the soup until it’s smooth and creamy. Alternatively, you can transfer the soup in batches to a blender, blend, and return it to the pot.
Finishing Touches:
Return the pot to low heat and stir in the unsweetened almond milk. Let the soup simmer for an additional 5-10 minutes to heat through.
Season the soup with salt and pepper to taste, adjusting as needed.
Serving:
Ladle the Vegan Potato Leek Soup into bowls. Garnish with fresh chives or parsley if desired.
Nutrition Facts:
(assuming 6 servings):
Calories: 160
Total Fat: 4g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 870mg
Total Carbohydrates: 30g
Dietary Fiber: 4g
Sugars: 3g
Protein: 4g
