Vegan Potato Leek Soup

Lots of leeks left over from the Sheet-pan Gnocchi recipe (one of the odd side effects of only using curbside grocery services is that it can sometimes be hard to specify the amount of something you want - I only had the option of picking "Leeks" without any idea how many that meant. Turned out it meant 4 enormous leeks.) Good thing I always have plenty of potatoes in the house, and also most of the other ingredients. Tweaked a little more to use oat milk instead of coconut, and left out the coriander powder as I don't have any and am not always a fan of coriander powder anyway. This made 8 jars of soup.

Vegan Potato Leek Soup

Adapted from Loving it Vegan

Ingredients

1 Onion, chopped
2 cloves garlic, sliced
1 Tbsp Olive Oil
4 Large Leeks (washed well and cut into 1/2 inch moons; in addition to the white and light green sections, I also use quite a lot of the darker green parts of leeks, just not the very dark, tough looking parts)
1 tsp Dried Thyme
1 spring fresh rosemary (dried in original recipe but I've got a readily available rosemary bush)
6 Medium Potatoes (~2.2lb/1kg) – peeled and chopped
2 Bay Leaves
4 cups vegetable broth (I used 1 tablespoon of vegetarian Better than Bouillon and 4 cups water)
2 cups plain oat milk
Sea Salt and Black Pepper (to taste)

Method

1. Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Add in the thyme and rosemary and sauté.
2. Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked.
3. Remove from the heat and remove the bay leaves.
4. Then add in the oat milk.
5. Blend the soup using an immersion blender for the easiest blending or, if you don’t have an immersion blender, transfer in stages to a blender jug and blend until smooth.
6. Add sea salt and black pepper to taste.
7. Serve with fresh chopped chives.