Vegan Potato Leek Soup

Creamy and savory vegan potato leek soup! Comfort food at its best. Pair with a crusty bread and a green salad for the perfect meal. This serves 6. This recipe was sent to me by my sister. Not sure what site but author is from Alison Andrews and inspired by Once Upon A Chef.

Ingredients

• 1 Medium Onion White, Yellow or Brown, Chopped

• 1 tsp Crushed Garlic

• 1 Tbsp Olive Oil

• 4 Large Leeks white and light green parts only, chopped

• 1 tsp Dried Thyme

• 1 tsp Dried Rosemary

• 1/2 tsp Ground Coriander

• 6 Medium Russet Potatoes (2.2lb/1kg) peeled and chopped*

• 2 Bay Leaves

• 4 cups Vegetable Stock/Broth (960ml)

• 14 ounce Can Coconut Cream (400ml, 1 can) Unsweetened or full fat, canned, unsweetened coconut milk

• Sea Salt and Black Pepper to taste

• Fresh Chives Chopped

Instructions

• Add the chopped onion and leeks to a pot with the crushed garlic and olive oil and sauté until softened. Add in the thyme, rosemary and coriander powder and sauté.

• 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.

• Remove from the heat and remove the bay leaves.

• Then add in the coconut cream.

• 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.

• Add sea salt and black pepper to taste.

• Serve with fresh chopped chives.