Description
A velvety potato and leek soup that delivers silky, soothing texture from sautéed leeks and blended potatoes, finished with creamy coconut milk for a dairy-free, one-pot comfort bowl.
Ingredients
- 4 medium leeks, cleaned and sliced (white and light green parts)
- 2 medium russet potatoes, peeled and diced (about 3 cups)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 4 cups vegetable broth (or water)
- 1 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, or to taste
- 1 cup canned coconut milk (full-fat or light)
- Optional garnishes: chopped fresh herbs, a drizzle of olive oil, fresh-cracked pepper
Instructions
- Trim, clean, and slice leeks, rinse thoroughly to remove grit.
- Dice potatoes and onion, mince garlic.
- Heat 2 tbsp olive oil in a large pot over medium heat; add leeks and onion and sauté until soft, about 5–7 minutes.
- Stir in garlic and cook 1 minute more.
- Add diced potatoes and pour in 4 cups vegetable broth; season with salt and pepper and bring to a gentle boil.
- Reduce to a simmer and cook until potatoes are tender, about 12–15 minutes.
- Turn off heat and blend soup with an immersion blender until completely smooth (or carefully blend in batches in a countertop blender).
- Return to low heat and stir in 1 cup coconut milk; warm through without boiling and adjust seasoning.
- Serve garnished with fresh herbs, a drizzle of olive oil, and cracked pepper.
Notes
Clean leeks thoroughly to avoid grit. Blend while hot for the creamiest texture. Avoid boiling after adding coconut milk to prevent separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International