This Creamy Potato and Leek Soup is easy to make, rich and filling, BUT low in fat! Some recipes I found online added a ton of dairy which, of course was of no need in this vegan kitchen.
3 medium leeks, split down the middle, rinsed and thinly sliced
6 medium russet potatoes, peeled and diced
1 tablespoon neutral oil (grapeseed, safflower or canola)
1 1/2 teaspoons dried thyme
juice of 1 lemon
1 bay leaf
1/2 teaspoon salt and 1/2 teaspoon black pepper
5 cups low sodium vegetable stock or 2.5 low sodium bouillon cubes plus 5 cups water
In a large, heavy bottomed saucepan, saute leeks in oil with a pinch of salt for about 10 minutes. When the leeks have softened, add dried thyme, lemon juice, bouillon or stock, potatoes, and bay leaf, and salt & pepper.
Bring to a boil, then reduce to medium and simmer (uncovered) until the potatoes are cooked through (about 20-30 minutes). If you have an emersion blender, I suggest using it to blend, otherwise wait until the soup has cooled and blend in your blender.
Blend really well! The smoother the mixture, the more rich and creamy it tastes
Serve warm with some crusty bread or a festive salad.
~The Vegan Project