Description
A creamy and comforting potato leek soup that’s easy to make and perfect for a cozy night in.
Ingredients
- 4 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 1 onion, diced
- 4 cups vegetable broth
- 1 cup coconut milk or other dairy-free cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh chives or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and leeks, and sauté until softened, about 5-7 minutes.
- Toss in the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Blend the soup until smooth using an immersion blender or by transferring it in batches to a blender.
- Stir in the coconut milk and season with salt and pepper. Heat gently if necessary.
- Serve hot, garnished with chives or parsley.
Notes
Ensure leeks are cleaned properly to avoid a gritty bite. You can swap potatoes for cauliflower for a lower-carb option.