Creamy Potato Leek Soup

Creamy Potato Leek Soup

We hope you LOVE this potato leek soup! It’s:

& Easy to prepare!

Creamy Potato Leek Soup
Creamy, comforting, flavorful potato leek soup that’s plant-based, and easy to make. Made in 1 pot with just 9 simple ingredients!

2 cups sliced leeks, halved lengthwise, cut into 1/4 inch slices (1 medium leek yields ~2 cups or 180 g)
1 Tbsp olive oil (or butter // if oil-free, sub with twice as much water)
1 tsp sea salt
1/2 tsp black pepper
3/4 tsp dried thyme (or 2 tsp fresh)
4 large cloves garlic, minced
4 cups chopped potatoes, washed thoroughly, cut into 1/2-inch cubes (we prefer unpeeled Yukon gold // 1 ½ lbs yield ~4 cups)
2 ½ cups water
1 cup canned light coconut milk (or sub homemade cashew cream*)

FOR SERVING optional
Sliced green onion or chives
Coconut bacon
Sour cream

Instructions :
Remove the end and dark green part of the leek and discard. Slice the white and light green part of the leek in half lengthwise and clean by running cold water over each half, getting in between the leaves to remove any dirt. Then slice into 1/4-inch slices.

Heat a large pot or Dutch oven over medium heat and add the olive oil, chopped leek, and celery. Cook for about 5 minutes, until everything is slightly softened and fragrant. Add salt, pepper, thyme, and garlic. Cook for another 1-2 minutes, stirring frequently.

Add in the potatoes, toss to evenly combine leek mixture with the potatoes, and sauté for 3-4 minutes, stirring frequently.

Add in the water and coconut milk and bring the soup to a boil. Once boiling, reduce to a low simmer and cover for 20-25 minutes, stirring every 10 minutes or so. After 25 minutes your potatoes should be fork-tender but still somewhat intact.

Once your potatoes are cooked, use an immersion blender to purée 3/4 of the soup, leaving some small chunks of potato. You can also put half of the soup in a high-speed heat-proof blender, blend until smooth, and add it back to the rest of the soup. We like our soup a little rustic and brothy with pieces of potato, but you can also purée it until completely smooth if preferred.

Serve in bowls (optionally) garnished with sliced green onions or chives, coconut bacon, and sour cream. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat on the stovetop over low-medium heat until warm.

Taste and adjust as needed, adding salt for overall flavor, black pepper for kick, or more thyme for complexity.