Ingredients: – 4 medium-sized potatoes, peeled and diced – 2 large leeks, white and light green parts only, thinly sliced – 3 cloves garlic, minced – 4 cups vegetable broth
– 1 cup unsweetened almond milk (or any other non-dairy milk) – 2 tablespoons olive oil – 1 teaspoon dried thyme – Salt and pepper to taste – Fresh chives or parsley for garnish (optional)
Prepare the Vegetables: Start by thoroughly washing and chopping the leeks, ensuring to discard the tough dark green parts. Peel and dice the potatoes into small cubes.
Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the sliced leeks and minced garlic to the pot and sauté until they are soft and fragrant, about 5 minutes.
Cook the Potatoes: Add the diced potatoes to the pot, along with the dried thyme, salt, and pepper. Stir to combine the ingredients.
Simmer the Soup: Pour in the vegetable broth, ensuring that the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender and cooked through.
Blend the Soup: Once the potatoes are cooked, remove the pot from the heat and let it cool slightly. Using an immersion blender or a regular blender, carefully blend the soup until smooth and creamy. If using a regular blender, work in batches to avoid splattering hot liquid.
Add the Almond Milk: Return the blended soup to the pot and stir in the unsweetened almond milk. Adjust the consistency by adding more milk if desired. Taste and adjust seasoning with salt and pepper as needed.