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Creamy Potato Leek Soup

A comforting and creamy potato leek soup that warms your belly and heart, perfect for chilly nights and easy to make.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 2 leeks, cleaned and sliced
  • 3 cloves garlic, minced
  • 4 medium potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • 1 cup coconut milk or any non-dairy cream Feel free to swap with your favorite cream or plant-based alternative
  • for garnish Chopped chives

Method
 

Cooking Steps
  1. In a large pot, heat olive oil over medium heat. Add the leeks and garlic, and sauté until soft.
  2. Next, introduce the diced potatoes and vegetable broth to the pot. Bring everything to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
  3. Stir in dried thyme, salt, and pepper to add that extra flavor.
  4. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
  5. Return the smooth soup to the pot, stir in coconut milk, and heat through until it’s warmed to perfection.
  6. Serve warm, garnished with chopped chives for a fresh touch.

Notes

This soup can be stored in the fridge for up to 3-4 days or frozen for up to three months. For a touch of heat, add a pinch of red pepper flakes when sautéing leeks and garlic. Ensure potatoes are evenly diced for consistent cooking.