Potage de Poireaux et Pommes de Terre

Ingredients

• 3 medium leeks
• 4 large potatoes
• 4 cups vegetable broth
• 1 cup coconut cream
• 1 bunch fresh chives
• 2 tablespoons vegan butter
• 2 cloves garlic
• 1 medium onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pinch nutmeg

Instructions

1. 1

   Clean the leeks thoroughly, removing any dirt between the layers. Slice them thinly.

2. 2

   Peel and dice the potatoes into small cubes.

3. 3

   Chop the onion and mince the garlic.

4. 4

   In a large pot, melt the vegan butter over medium heat. Add the chopped onion and sliced leeks, cooking for about 5-7 minutes until softened and translucent.

5. 5

   Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

6. 6

   Add the diced potatoes, vegetable broth, salt, black pepper, and a pinch of nutmeg. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the potatoes are tender.

7. 7

   Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.

8. 8

   Return the blended soup to the pot. Stir in the coconut cream and heat gently over low heat for about 5 minutes, ensuring it does not boil.

9. 9

   Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh chives.