Ingredients
The following ingredients have 6 Servings
- 1 medium white onion (, finely chopped)
- 4 garlic cloves (, minced)
- 1 leek (, chopped)
- 4 cups medium potatoes (, scrubbed, peeled and diced (about 3 cups))
- 6 cups vegetable stock / vegetable broth
- 1 cup unsweetened almond milk
- 3-4 tbsps nutritional yeast ( or sub with 1/2 cup vegan cheddar)
- ½ cup vegan cream ( or sub with cashew cream or full-fat creamy coconut cream)
- Salt and pepper
- Fresh herbs to top
Instruction
- Heat a tbsp of oil in a large pot on medium heat. Add chopped onion and cook for a few minutes. Add garlic and leeks and cook for 2-3 more minutes, until aromatic.
- Add diced potatoes, vegetable stock, milk and nutritional yeast or vegan cheese. Bring to a simmer and cook for 15-20 minutes until the potatoes are soft and tender.
- Turn the heat down to low. Use an immersion blender (or transfer to a blender) and blend until smooth. Stir in the cream, taste and season with salt and pepper.
- Serve and top with some freshly chopped herbs.
