Creamy Potato Leek Soup

Original Post: https://www.evolvingtable.com/potato-leek-soup/

A large soup bowl full of potatoes and leeks blended into a soup being served with toasted baguette bread.

4.72 from 7 votes

Creamy Potato Leek Soup is the best and most comforting recipe that is also vegan, vegetarian, Whole30, and dairy-free. The simple ingredients include fresh leeks and Yukon gold potatoes along with coconut milk and spices.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Dinner, lunch, Soup

Cuisine: American, French

Servings: servings

Author: London Brazil

Ingredients

3 Tbsp. olive oil
2-3 large leeks about 5 cups chopped
4 cloves garlic crushed
2 lbs. Yukon gold potatoes peeled and cubed
6 cups vegetable broth regular sodium
½ tsp. thyme dried
½ tsp. tarragon dried
1 ¼ cup coconut milk canned, full-fat
1 ½ - 2 tsp. salt to taste
2 Tbsp. lemon juice

Instructions

Prepare leeks by thinly cutting and cleaning thoroughly.
Peel potatoes and cut into 1-inch cubes.
Add olive oil and leeks to a large pot or Dutch oven over medium heat.
Sauté leeks for 8-10 minutes or until they become soft and tender.
Add crushed garlic and continue sautéing for 1 minute.
Pour vegetable broth into the post, making sure to scrape the bottom to loosen up any loose bits.
Add potatoes, dried herbs, milk, and salt.
Bring contents to a boil. Reduce heat to medium and cover pot with a lid.
Cook for 12-15 minutes, or until potatoes are tender.
Turn off heat and blend soup until creamy using a handheld immersion blender.*
Stir in lemon juice and add additional salt, to taste.
Serve soup with a toasted baguette, croutons, or crackers and enjoy!

Notes

You can also use a Vitamix or puree in batches in a large food processor.

Nutrition