Creamy Potato Leek Soup
A comforting, creamy soup made with leeks and potatoes, perfect for chilly evenings or cozy gatherings.
Ingredients
Main Ingredients
- 4 large leeks, cleaned and chopped Choose firm, fresh leeks with bright green tops.
- 3 medium potatoes, peeled and diced Any type of potato works well.
- 1 medium onion, diced
- 4 cups vegetable broth Use low-sodium for a healthier option.
- 1 cup coconut milk or cashew cream Dairy-free options for creaminess.
- 2 tablespoons olive oil For sautéing.
- to taste Salt and pepper
- for garnish Fresh herbs (thyme or parsley) Adds flavor and visual appeal.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped leeks and diced onion, sauté for about five minutes until softened.
- Stir in the diced potatoes.
Cooking
- Pour in the vegetable broth, ensuring the potatoes are submerged.
- Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes until potatoes are tender.
- Blend the soup using an immersion blender until smooth.
- Stir in coconut milk or cashew cream, season with salt and pepper, and heat through.
Serving
- Ladle the soup into bowls and garnish with fresh herbs.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for 2-3 months. Reheat gently on the stove over low heat.