Description
A comforting and creamy dairy-free potato leek soup that is easy to prepare and perfect for any day of the week.
Ingredients
Scale
- 4 large potatoes, peeled and diced
- 2 leeks, cleaned and sliced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup coconut milk (or any dairy-free milk)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sliced leeks, cooking until softened and fragrant, about 5–7 minutes.
- Add 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.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully blend in batches.
- Stir in coconut milk for creaminess. Season with salt and pepper to taste.
- Allow the soup to heat through for a few more minutes. Serve warm, garnished with fresh herbs if desired.
Notes
For added flavor, sauté leeks and onions slowly to caramelize. Consider adding lemon juice or red pepper flakes for zest.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg