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Potato Leek Soup

A warm, creamy, and utterly comforting dairy-free potato leek soup that's perfect for any meal.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Healthy
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, peeled and diced Approximately 2 pounds.
  • 3 large leeks, cleaned and sliced
  • 1 medium onion, chopped
  • 3 cups vegetable broth
  • 1 cup coconut milk (or any other non-dairy milk)
  • 2 tablespoons olive oil
  • 1 teaspoon salt Adjust to taste.
  • ½ teaspoon black pepper Adjust to taste.
  • 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)

Method
 

Preparation
  1. Be by peeling and dicing the potatoes, cleaning the leeks, and chopping the onion.
  2. Rinse the leeks thoroughly, as they can hold dirt in their layers.
Cooking
  1. In a large pot, heat the olive oil over medium heat.
  2. Add in the chopped onion and sliced leeks. Sauté for about 5 minutes until the onions are translucent and the leeks are tender.
  3. Toss in the diced potatoes and pour in the vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
  4. Once the potatoes are cooked, remove the pot from the heat and carefully use an immersion blender to purée the soup until it reaches your desired consistency.
  5. Return the blended soup to the pot and stir in the coconut milk, salt, black pepper, and thyme. Heat over low heat until warmed through.
Serving
  1. Ladle the soup into bowls and garnish with extra thyme or fresh herbs of your choice. Enjoy!

Notes

This soup can be easily made a day ahead; just reheat it gently before serving. If you find the soup too thick, add additional vegetable broth or water until reaching your preferred consistency.