our life in a click: {Recipe} Vegan Potato Leek Corn Chowder (& Dinner Roll Practice)

Here's a hearty, delicious soup that is super easy to make.

Ingredients:
1 1/2 TBS vegan butter

3/4 cup leeks, chopped

1/2 cup celery, finely chopped

1 large carrot, peeled finely diced

1 1/2 cups plant milk of choice

2 TBS all purpose flour

1 1/2 cups vegetable broth

1 1/2 cups fresh or frozen corn

2 cups peeled golden potatoes, cubed

1/2 tsp salt

1/2 tsp pepper

fresh rosemary (optional)

To make:

Heat vegan butter in large Dutch oven over medium heat.
Add chopped leeks, celery and carrots. Sauté for about 4 minutes until vegetables are tender, stirring frequently.
Combine plant milk and flour in a small bowl, whisking to combine.
Slowly add milk mixture to to pan, stirring constantly. Add broth, corn, potatoes, salt & pepper.
Bring to a boil and reduce heat to simmer.
Cover and simmer for about 20 minutes or until potatoes are tender.
Taste for seasoning and add additional salt/pepper if needed.
Garnish with fresh rosemary (optional)