Potato Leek Soup is healthy and super easy to make any day of the week. Using coconut milk helps to make it creamy and vegan - no dairy required!
2 teaspoons olive oil
1/2 large onion (1 cup), diced
2 leeks (1 leek set aside for frying)
1 garlic clove (optional), chopped
5 medium russet potatoes (5 cups)
1 teaspoon salt
1 bay leaf
3 sprigs thyme
6 cups vegetable broth
1 teaspoon lemon juice
1 cup coconut milk
3 tablespoons (high heat) grape seed oil
red chili pepper flakes
- Peel, clean & cube the potatoes. Dice onion. Trim off the root end of the leek and most of the green end. Cut the leek in half lengthwise. remove the outer layer and slice. Rinse well.
- Heat 2 tablespoons olive oil, in a dutch oven or a large pot. Cook onions for 5 minutes, then add leeks and garlic. Cook for an additional 5 minutes.
- Add the potatoes, salt, bay leaf, thyme and vegetable broth. Partially cover and cook for 30 minutes.
- While the soup is cooking, cut and fry the leeks - Clean and trim the leek the same as in Step 1. Cut the leek into 3 inch lengthwise strips (cut in 1/2 lengthwise and them into strips). Dry the leeks thoroughly. Heat 3 tablespoons grape seed oil in a small fry pan. Add leeks in small batches, remove with tongs when golden brown and place on paper towels to soak up excess oil. Set the fried leeks aside when done,
- When potatoes are done, remove the bay leaf and thyme. Use a hand immersion blender or a mixer to puree the soup. Stir in the lemon juice and coconut milk. Heat on low until desired temperature is reached. Season with salt and pepper to taste.
- Ladle into bowls and top with fried leeks and red chili pepper flakes.
*Cooks in half the time using an Instant Pot
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