Original Post: https://www.evolvingtable.com/potato-leek-soup/
Creamy Potato Leek Soup
Creamy Potato Leek Soup gets all of its silky texture from a can of full-fat coconut milk instead of heavy cream, so it is completely dairy-free. Tender Yukon golds and slowly sautéed leeks blend into a soup that still tastes like it is loaded with cream. 40 minutes, one pot, and it freezes beautifully.
Servings: 6 servings
Equipment
Ingredients
- 3 tablespoons olive oil
- 2-3 large leeks about 5 cups chopped
- 4 cloves garlic crushed
- 2 pounds Yukon gold potatoes peeled and cubed
- 6 cups vegetable broth regular sodium
- ½ teaspoon thyme dried
- ½ teaspoon tarragon dried
- 1 ¼ cup coconut milk canned, full-fat
- 1 ½ - 2 tsp. salt to taste
- 2 tablespoons lemon juice
Instructions
- Prepare leeks by thinly cutting and cleaning thoroughly.2-3 large leeks
- Peel potatoes and cut into 1-inch cubes.2 pounds Yukon gold potatoes
- 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.3 tablespoons olive oil, 4 cloves garlic
- Pour vegetable broth into the post, making sure to scrape the bottom to loosen up any loose bits.6 cups vegetable broth
- Add potatoes, dried herbs, milk, and salt. Bring contents to a boil.½ teaspoon thyme, ½ teaspoon tarragon, 1 ¼ cup coconut milk, 1 ½ - 2 tsp. 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!2 tablespoons lemon juice
Notes
- Cutting: Leeks and potatoes in similar pieces means they finish cooking at the same time.
- Leeks: Eight to ten minutes feels long, but that slow cook is where all the sweetness comes from. Rushing it leaves the soup thin on flavor. Browned leeks turn the finished soup a dull grayish color and add a bitter edge.
- Blending: Smooth is the goal, gummy is what happens 20 seconds later.
- Potatoes: Scoop out a cup or two of the cooked potatoes before you blend, then stir them back in at the end.
- Saving: It will set up in the fridge. Thin it with a splash of broth while reheating.
- Storage: Refrigerate up to 3-5 days, or freeze up to 4-6 months. Since there is no dairy, it will not split when thawed. Thaw in the fridge, then reheat gently, thinning with a splash of broth as needed.
Nutrition
Calories: 308kcal | Carbohydrates: 35g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Sodium: 2091mg | Potassium: 882mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1774IU | Vitamin C: 30mg | Calcium: 106mg | Iron: 8mg
