This vegan baby potato and leek soup is the perfect hearty winter dish. This is a vegan version of our family recipe that is so quick and easy to make. My mom made it for my husband and me the other evening and I thought I had to share the recipe. I love using the baby potatoes because there's no need to peel them.
600g baby potatoes chopped into quarters
300g leeks sliced
1 small onion
2 spring onions
1 tablespoon of fresh chives chopped
3 cups of vegetable stock
1 tin of coconut milk or cream
Sauté your onions in 2 tablespoons of vegetable stock for about 2 minutes.
Add in the chopped potatoes and cook for another minute.
Add in the remaining vegetable stock.
Now add in the leeks, spring onion, and chives and cook until the potatoes are soft.
Pour in your coconut cream and cook for another 5 minutes.
If you would like to thicken the soup take 1 cup of the soup out and blend it and add it bake to the pot to mix through.
Serve warm with some fresh chives for garnish and some coconut cream and enjoy!