There is nothing more comforting than potato and leek soup. Even though I grew up making it with heavy cream and other animal products it’s actually not that hard to make this a vegan comfort food!
You can make this in your crockpot on high for 4 hours or on low for 8 hours. Either way your home will smell fantastic.
Wash and chop 8 to 12 potatoes.
Take the leeks (organic leeks may come in a bunch or in a pair depending on size) and cut off the hard green part and slice off the root. Then thinly slice the leek and rinse under cool water in a colander to rinse off any dirt.
Chop a small onion.
Fill the pot with water so that there is a couple inches of space between the water and the top of your pot. Add salt, pepper, 1/3 minced garlic, thyme, parsley, and a tablespoon of vegan bouillon base or a couple of vegan bullion cubes. Season to your liking and add 2 bay leaves.
After your potatoes are soft enough to easily mash with a fork remove the pot with oven mits and place on the counter near an outlet. REMOVE BAY LEAVES.
Add a couple tablespoons of vegan butter (optional) and a plant based milk (unsweetened cashew milk works great) and using an immersion blender on low (don’t turn on your blending tool unless it is in the pot already or you may splash yourself with hot water). Blend and serve. You can add some chopped green onions and vegan cheese shreds for garnish but I was ready to eat so I must apologize for the plain jane pictures!
P.S. I feel that I must give a short explanation as to my absence. My grandmother, who I was caring for, finally lost her battle with cancer a month ago. She had been in and out of the hospital since before Christmas and she died on January 12th. I have been struggling with my grief but I am slowly getting back to me again. Thank you for reading.