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Title: Creamy Roasted Gold Potato Leek Soup
Categories: Soups, Vegetarian
Yield: 6 Servings

2 lb Yukon gold or yellow
- potatoes
2 c Leeks (3 to 4 lg); chopped
3 tb Olive oil
1 ts Salt
1/4 ts Pepper
32 oz Vegetable broth or stock
13 1/2 oz Can coconut milk
1 tb Garlic; minced
3 tb Nutritional yeast
3 tb Dairy-free butter
Pumpkin seeds
Sunflower seeds
Microgreens

Preparation time: 15 minutes
Cooking time: 30 minutes

This creamy gold potato leek soup blends roasted potatoes and leeks
into a smooth, dairy-free bowl. It works well for cold days and
reheats easily for lunches or dinners throughout the week.

You can either make this soup in a blender or in a stockpot using an
immersion blender.

Preheat the oven to 425?F. Start by washing the potatoes and leeks.
Cut the potatoes and the white to light green part of the leeks into
chunks. Add the cut potatoes and leeks to a parchment-lined baking
sheet and drizzle with the olive oil. Sprinkle with 1 ts salt and 1/4
ts pepper and roast in the oven for 30 minutes, tossing halfway
through.

Meanwhile, add the vegetable stock, coconut milk, minced garlic,
nutritional yeast, and butter to your blender or to a stockpot if
you're using the immersion blender method.

When the potatoes and leeks are done roasting add them to the blender
or pot and either pulse or blend the soup until you reach the desired
consistency and texture you like.

Note:

If you prefer a chunkier soup, you can reserve some roasted potatoes
and stir those into the blended soup after.

You can enjoy the soup right away, but if it's not hot enough, you
can pop it in the microwave or warm it in a saucepan on your stovetop.

Recipe by Gina Fontana

Recipe FROM: <https://plantbasednews.org/veganrecipes/
creamy-roasted-gold-potato-leek-soup/>

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