Creamy Vegan Potato Leek Soup

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Ingredients

2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices ((1 medium leek yields ~2 cups or 180 g))
1 Tbsp olive oil ((or vegan butter // if oil-free, sub with twice as much water))
1/2 cup finely chopped celery*
1 tsp sea salt
1/2 tsp black pepper
3/4 tsp dried thyme ((or 2 tsp fresh))
4 large cloves garlic, minced
4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes ((we prefer unpeeled Yukon gold // 1 ½ lbs yield ~4 cups))
2 ½ cups water ((or sub up to half with vegetable broth and use less salt))
1 cup canned light coconut milk ((or sub homemade cashew cream*))
Sliced green onion or chives
Coconut bacon
Vegan sour cream

1 cup per serving

As published by Minimalist Baker.

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