Ingredients
- 1 lb. leeks white and green parts, chopped
- 2 lbs. potatoes cubed
- 1/2 cup carrots diced
- 32 oz. vegan chicken broth or vegetable broth
- 2 cups water
- 1/2 cup unsweetened almond milk
- salt or salt spice blend we like Jane's Crazy Mixed Up Salt
- Italian parsley optional
- cayenne pepper sauce to taste
Instructions
- Place leeks, potatoes, and carrots in a large pot. Pour over the broth and water.
- Bring to a boil then reduce to a simmer. Cook and stir occasionally until vegetables are tender, 20-30 minutes depending on size.
- Remove from heat and stir in coconut milk.
- Season to taste with your preferred salt blend and cayenne pepper sauce. Serve warm.
- **For a less-chunky soup, use an immersion blender or regular blender to bring it to your desired texture.
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