Creamy Potato Leek Soup
A rich and velvety potato leek soup, combining earthy flavors and creamy texture, perfect for chilly evenings or a light lunch.
Ingredients
Vegetables
- 4 large leeks, cleaned and chopped Make sure to rinse thoroughly to remove any dirt.
- 3 medium potatoes, peeled and diced Yukon Gold or Russet potatoes work best.
- 1 medium onion, diced
Liquids
- 4 cups vegetable broth
- 1 cup coconut milk or cashew cream Provides creaminess without dairy.
Oils and Seasonings
- 2 tablespoons olive oil
- Salt and pepper to taste
Garnish
- Fresh herbs (such as thyme or parsley) For garnish
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped leeks and diced onion and sauté until softened, about 5 minutes.
- Introduce the diced potatoes and vegetable broth. Bring to a boil, then reduce heat to a simmer.
- Cook until the potatoes are tender, approximately 15-20 minutes.
Blending
- Puree the soup with an immersion blender until creamy, or carefully transfer to a blender in batches.
- Return the blended soup to the pot.
Finishing
- Stir in the coconut milk or cashew cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh herbs.
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Notes
For thicker soup, add more potatoes. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.