Description
A warm and comforting creamy potato leek soup that’s quick, easy, and budget-friendly.
Ingredients
Scale
- 4 large leeks, cleaned and chopped
- 4 medium potatoes, peeled and diced
- 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 leeks and onion, sautéing until soft and fragrant.
- Incorporate the diced potatoes and vegetable broth; bring the mixture to a boil.
- Once boiling, reduce the heat, cover, and simmer until the potatoes are tender, about 20 minutes.
- Remove from heat and blend the soup using an immersion blender until smooth.
- Stir in the coconut milk and season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Notes
Ensure leeks are thoroughly cleaned. You can add some zest of lemon for a refreshing twist. Roasted potatoes can enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg