Chunky Potato Leek Soup (Vegan and Gluten-Free!)

Chunky Potato Leek Soup! 

I love potatoes, leeks, and dill. Today I was so freezing cold that all I wanted was a warm creamy and  potato chunked soup. I'm not going to lie, I feel warm and cozy now! This recipe did the trick. It's vegan and gluten-free but nobody noticed or cared. It was so good that maybe all potato leek soup should be vegan ;)

This soup was actually so simple! The thing that took the most amount of time was peeling the potatoes haha. To be honest if I wasn't serving this to people with certain expectations I'd have left the nutrient rich skin on and saved myself the time! But either way here we are with this super easy one pot recipe.

Ingredients:

1 Tbsp Vegan butter (I used Earth Balance "Great Buttery Taste”)

2 Medium Leeks, cleaned and sliced (for a great video on how to do this, here's a helpful link!)

1/2 White onion, chopped

4 Garlic cloves, minced

4 cups Yellow potatoes, peeled and chopped into 1" thick cubes

2 1/2- 3 cups Vegetable Broth (Less for thicker soup)

1/2 tspDried Basil

1/2 tspDried Oregano

1 Bay Leaf

1 tsp Salt

1 cup Soy Milk (plain)

1 TbspFresh dill, finely chopped

1 TbspFresh parsley, finely chopped

 Black pepper to taste

Instructions:

Peel, clean, and chop all vegetables. In a large soup pot, melt vegan butter on medium heat. Add the Leeks, onions, and garlic and sauté. After veggies are soft (5-10 minutes), add chopped potatoes and stir. Pour in vegetable broth and mix well. Raise heat to high, cover and let boil for 5 minutes. Lower

temperature to a low boil, and add basil, oregano, bay leaf, and salt. Leave covered and cook for about 15 minutes. Once potatoes are soft, uncover, lower heat to a low simmer, and mash contents with a potato masher. Once the soup is the consistency you like, add the soy milk, dill, and parsley. Remove from heat and continue to stir soup. Serve with black pepper to taste. Enjoy!