Fall is here! My absolute favorite time of the year!  With the cold weather comes yummy warm soups and stews.  I love soups and as a vegan, there are so many options!   Today, I “veganized” Potato Leek soup.  To be honest, I didn’t think it would come out too good because I wasn’t sure if it would have the richness without the cream.  To my surprise, it was pretty good 🙂

2 Lbs of Yukon Gold Potatoes. Chopped into cubes

1 Large Leek (white and pale green parts only)

1 large Carrot, peeled & chopped

1 small Sweet Onion, chopped

2 Tbsp of Earth Balance Butter

3 cloves of Garlic (more if you are a garlic lover like me), roughly chopped

1 tsp of Thyme

1 tsp of Oregano

1 tsp of Salt

1 tsp of Pepper (optional)

4 Cups of Vegetable broth

1 cup of Soy or Almond Milk

1/3 cup of Nutritional Yeast

Olive Oil

Boil potatoes until fully cooked (about 15 min).  In a large pot, sauté leeks, onion, carrots, and salt until onions are translucent.  Add garlic, thyme, oregano, and pepper and cook for one more minute.

Add the cooked potatoes and vegetable broth.  Bring to boil, then cover and reduce to simmer.  Cook for 20 min.  Stir in soy/almond milk and nutritional yeast and cook more one more minute.  Remove from heat.

Use an immersion blender or any blender you have to puree.   Garnish with olive oil and herb of your choice. Enjoy!