- 2 tbsp vegan butter
- 2 garlic cloves, minced
- 2 leeks, white and pale green parts only sliced thinly (about 2 cups)
- 12 oz potatoes, peeled a diced into 1 inch cubes
- 4 cups vegetable broth
- 1/4 cup unsweetened non-dairy
- Salt and pepper, to taste
Melt butter in a pot over medium heat. Add garlic and leek and sauté for 7 minutes until soft and sweet.
Add potatoes and broth, place the lid on and simmer for 25 minutes or until potato is very soft and almost falling apart.
Turn the stove off and puree with a stick blender until smooth. Season to taste with salt and pepper, then stir in milk. Use water or milk to thin the soup if it is too thick for your taste.
Sprinkle with chives and add croutons, if desired. Enjoy!