Description
A creamy and delicious leek and potato soup that is perfect for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 large leeks, thoroughly washed and chopped (using only the white and pale green sections)
- 2 medium-sized potatoes, peeled and cut into cubes (approximately 1 pound)
- 4 cups vegetable stock
- 1 cup coconut milk
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley, finely chopped, for topping
Instructions
- Begin by heating the olive oil in a spacious saucepan over medium heat.
- Add the chopped leeks and sauté for about 6 minutes, stirring occasionally, until they become tender and fragrant.
- Incorporate the cubed potatoes into the pot, mixing well with the leeks, and allow them to cook together for another 3-4 minutes.
- Pour in the vegetable stock and bring the mixture to a gentle boil.
- Lower the heat and let it simmer for approximately 25 minutes, or until the potatoes are soft enough to easily pierce with a fork.
- Remove the pot from the heat and blend the soup until it reaches a silky smooth consistency using a handheld blender.
- Return the blended soup to the stove, stir in the coconut milk, and season with salt and pepper to taste.
- Warm the soup over low heat until it is heated through but not boiling.
- Ladle the soup into bowls and finish with a sprinkle of fresh chives or parsley.
Notes
- This recipe serves 4 people.
- For a smoother texture, blend the soup in batches if using a countertop blender.
- Adjust the seasoning according to your preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Leek & Potato Soup, creamy soup, vegetable soup