Description
Experience the ultimate comfort of a rich, velvety potato and leek soup, crafted entirely without dairy. By utilizing the natural starch of Yukon Gold potatoes and the subtle, tropical richness of full-fat coconut milk, this recipe delivers a sophisticated flavor profile. Perfect for a chilly evening, this plant-based dish is budget-friendly, simple to prepare, and naturally caters to gluten-free and vegetarian diets, proving that humble ingredients can yield truly luxurious results.
Ingredients
4 Tablespoons unsalted butter (or vegan butter)
4 medium leeks, cleaned and sliced into half-moons
4 garlic cloves, minced
2 Tablespoons fresh thyme leaves
Pinch of white pepper
Pinch of red pepper flakes
2 dried bay leaves
Sea salt and black pepper to taste
2 pounds Yukon Gold potatoes, peeled and diced
4 cups vegetable stock, low-sodium
1/2 cup full-fat canned coconut milk
Instructions
In a large pot, melt the butter over medium heat.
Add the leeks and a pinch of salt, cooking slowly until softened and aromatic, about 8-10 minutes.
Stir in the minced garlic, fresh thyme, white pepper, and red pepper flakes, cooking for another minute.
Add the diced potatoes and vegetable stock to the pot, ensuring the potatoes are submerged.
Bring to a boil, then reduce heat and simmer with bay leaves for 15-20 minutes until potatoes are fork-tender.
Remove the bay leaves and stir in the coconut milk.
Use an immersion blender to process the soup until completely smooth and creamy.
Adjust seasoning with sea salt and black pepper before serving.
Notes
For the best texture, ensure you rinse the leeks well as grit can hide between the layers. If you do not have an immersion blender, carefully transfer the soup to a standard blender in batches. The soup stores well in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg