Potato Leek Soup

This recipe is a great way to showcase leeks as they add sweet, oniony depth of flavor to the creamy and comforting soup. Lemon juice gives it a nice bright finish, and a drizzle of olive oil takes it over the top. Pass the crusty bread, and enjoy!

Classic potato leek soup is often made with heavy cream and butter, but you won’t find them in this potato leek soup recipe. In fact, it’s entirely vegan. Blended potatoes and white beans give it a wonderfully creamy texture on their own – no dairy required! Here’s what else you’ll need to make it:

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 4 cups chopped leeks, white and light green parts (about 3 large leeks)
• 3/4 teaspoon sea salt
• 4 garlic cloves, chopped
• 1 tablespoon white wine vinegar
• 4 cups vegetable broth
• 1 pound Yukon gold potatoes, about 3, chopped
• 1½ cups cooked white beans, drained and rinsed
• ½ tablespoon fresh lemon juice
• ½ teaspoon Dijon mustard
• Freshly ground black pepper
• Chopped pine nuts and parsley for garnish, optional