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Vegan Potato Leek Soup

vegan potato leek soup in bowl with gold spoon

5 from 6 reviews

This Vegan Potato Leek Soup is an easy recipe that you can make to warm up on a cold day. This recipe is gluten-free and dairy-free, with no coconut.

Scale

Ingredients

Instructions

  1. Combine the potatoes, leeks, almond milk, broth, salt, and cashews in the base of a high-speed blender.
  2. Blend until completely combined, about 30-45 seconds.
  3. Blend for an additional 5-6 minutes until hot, or transfer to a saucepan and heat to simmering on the stovetop.
  4. Serve with a grind of black pepper and a sprinkle of fresh chives, if desired.

Notes

Store any leftovers in a tightly-sealed container in the refrigerator for up to 4 days.

Keywords: dairy-free potato leek soup made in a blender, vegan soup, vegan potato soup