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Creamy Potato Leek Soup

This rich and smooth soup wraps around you like a warm hug, making it the perfect comforting dish for cozy nights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Comfort Food
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large leeks, trimmed and sliced Wash thoroughly to remove grit.
  • 2 tablespoons olive oil For sautéing the leeks.
  • 4 large potatoes, peeled and diced
  • 4 cups vegetable broth Using a good quality broth enhances flavor.
  • 1 cup coconut milk Can substitute with other dairy-free cream.
  • Salt and pepper, to taste
  • Fresh herbs (e.g., thyme or parsley) for garnish For added color and flavor.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the sliced leeks and sauté until they are soft, about 5 minutes.
  3. Toss in the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  4. Remove from heat and blend the soup until smooth and creamy using an immersion blender or a regular blender (be careful with hot liquid!).
  5. Stir in the coconut milk, and season with salt and pepper.
  6. Reheat if necessary, and serve garnished with fresh herbs.

Notes

Store in the fridge for 3-5 days or freeze for up to three months. Reheat gently on the stove, adding a little extra vegetable broth if too thick. Can add garlic or greens for added flavor.