Description
A cozy, creamy, and comforting dairy-free potato leek soup that’s easy to make and tastes indulgent.
Ingredients
- 4 large potatoes, peeled and diced
- 2 leeks, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk (or any non-dairy milk)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onions and sliced leeks, sautéing until they are soft and translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the diced potatoes and vegetable broth. Bring to a boil.
- Reduce the heat and let it simmer for about 20 minutes or until the potatoes are tender.
- Using an immersion blender, blend the soup until smooth and creamy. If you do not have an immersion blender, transfer to a blender in batches.
- Stir in the coconut milk and season with salt and pepper.
- Serve hot, garnished with fresh chives if desired.
Notes
Under-salting and uneven potato chunks are common mistakes to avoid. Wash leeks thoroughly to remove grit.