It’s easy to veganize this creamy, satisfying and filling soup.
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- 3 leeks (white parts only, sliced)
- 1/4 C buttery spread
- 3 C potatoes (peeled and thinly sliced)
- 4 C vegetable broth
- 2 garlic cloves (minced)
- 1 C soy milk
- 4 oz cream cheese (soy plain)
- 1 C cheddar cheese (soy) (shredded)
- 3 Tbsp parsley (fresh) (chopped)
- 1 Tbsp dill weed (dried)
- 1/2 tsp salt
- 1/2 tsp black pepper
In a small pan, saute the first two ingredients for approximately 20 minutes or until the leeks are tender.
In a large pan, combine the potatoes, broth and garlic; bring to a boil and then simmer for 30 minutes.
In a blender, puree the leeks and potato broth (in batches).
Pour the puree back into the large pan; add the remaining ingredients and cook until heated through (but not to boiling).
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
© Mainly Vegan LLC