Vegan Potato and Leek Soup (Potatis- och Purjolökssoppa)

Ingredients

• about 680 g Potatoes
• 2 medium Leeks
• 4 cups Vegetable broth
• 1/2 cup Oat milk
• 2 tablespoons Olive oil
• 2 tablespoons Fresh chives
• 1/2 teaspoon Salt
• 1/4 teaspoon White pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and chop the potatoes. Slice the leeks (white and light green parts only).
2. 2Heat olive oil in a pot over medium heat.
3. 3Add leeks and cook until softened.
4. 4Add potatoes and vegetable broth to the pot.
5. 5Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
6. 6Carefully transfer the soup to a blender and blend until smooth.
7. 7Return the soup to the pot and stir in oat milk.
8. 8Season with salt and white pepper.
9. 9Serve hot, garnished with fresh chives.

Substitutions

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