Easy-to-Make Potato Leek Soup in a Sourdough Bread Bowl {Oil-Free}

During the cold winter months, warming up with a hot soup always hits the spot. Potato leek soup has aways been a personal favorite, so I thought it would be appropriate to veganize it. This easy-to-make recipe is oil free and completely delicious. The addition of the sourdough bread bowl really took it to the next level. Jasmine and I whipped this recipe up at the beginning of the season, and I’ve been craving it ever since.

WHAT YOU’LL NEED:

• 2 leeks (white + green parts)
• 2 large white potatoes
• 1/2 cup unsweetened almond
• 1/2 cup vegetable broth
• 2 cloves garlic
• 1/2 white onion, chopped
• 2 tbs fresh dill
• 1 scallion, chopped
• salt + pepper to taste
• 4 mini round sourdough bread loaves – purchased at Trader Joes

COOKING INSTRUCTIONS:

1. Peel and boil potatoes for 15-20 minutes or until soft
2. Once slightly cooled, chop potatoes in quarters
3. Soak, rinse, and cut leeks vertically and then in half
4. Add all ingredients (besides the bread + scallion) into a blender and puree
5. Heat soup on stove to until warm
6. While the soup is heating, take bread loaves and scoop insides out
7. Add soup to bread bowls
8. Garnish with chopped scallions
9. Enjoy!