One Pot Vegan Potato + Leek Soup with Truffle Oil

The perfect staple to the colder months is this One Pot Vegan Potato and Leek Soup. Despite there being no dairy in it, it still feels super creamy and comforting. We recommend toasting some fresh ciabatta for dipping and don't worry - we won't judge if you lick the bowl clean.

INGREDIENTS

SERVINGS: 4

2 tablespoon olive oil
3 medium leeks (use white and light green parts only)
1/4 tsp onion powder
1/4 tsp dried parsley
2 ½ lbs. Yukon Gold potatoes, cubed
½ inch (peeled or with skin on)
2 cloves garlic, crushed
1 bay leaf
1 ½ teaspoons dried thyme or Herbes de provence
2 cups low-sodium vegetable broth
2 cups water
Salt and pepper, to taste
¼ cup chopped parsley, to garnish
Dollop of vegan sour cream (optional)
Drizzle of Sabatino White Truffle Infused Oil, to finish

DIRECTIONS

To prep the leeks, start by removing and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any dirt. Slice the leeks crosswise.

Cut potatoes into ½ inch cubes. Potatoes can be peeled or left with skin on.

In a large pot, heat the oil over medium heat. Add the garlic, onion powder, dried parsley, and leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Adjust the heat as necessary so the leeks don’t brown.

Add the potatoes, broth, water, bay leaves, herbs, and salt to the pot and bring to a boil. Reduce heat, cover, and simmer on low for 15 minutes, or until the potatoes are fork-tender.

Remove the bay leaves, and puree the soup using an immersion or regular blender until smooth. Add salt and pepper to taste.

Serve warm with chopped parsley, a dollop of vegan sour cream, and a drizzle of White Truffle Infused Oil on top. Enjoy!