Description
This Creamy Potato Leek Soup is a comforting, velvety dish made with tender Yukon gold potatoes and fragrant leeks sautéed in olive oil, simmered in vegetable broth, and blended to silky perfection with full-fat coconut milk. Enhanced with dried thyme, tarragon, and a touch of lemon juice for brightness, this dairy-free soup is a hearty, flavorful choice for any season.
Ingredients
Scale
Vegetables and Herbs
- 2-3 large leeks (about 5 cups chopped), thinly sliced and cleaned
- 4 cloves garlic, crushed
- 2 lbs. Yukon gold potatoes, peeled and cut into 1-inch cubes
- ½ tsp. dried thyme
- ½ tsp. dried tarragon
Liquids and Oils
- 3 Tbsp. olive oil
- 6 cups regular sodium vegetable broth
- 1 ¼ cup canned full-fat coconut milk
- 2 Tbsp. lemon juice
Seasonings
- 1 ½ – 2 tsp. salt, to taste
Instructions
- Prepare the leeks: Thinly slice the leeks and clean them thoroughly to remove any grit or dirt.
- Prep the potatoes: Peel the Yukon gold potatoes and cut them into 1-inch cubes to ensure even cooking.
- Sauté the leeks: Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced leeks and sauté for 8-10 minutes until they become soft and tender.
- Add garlic: Stir in the crushed garlic and sauté for an additional 1 minute to release its aroma.
- Add broth and potatoes: Pour in the vegetable broth, scraping the bottom of the pot to lift any flavorful bits. Add the cubed potatoes along with dried thyme, tarragon, and salt.
- Simmer: Bring the soup to a boil, then reduce heat to medium and cover the pot with a lid. Cook for 12-15 minutes or until the potatoes are tender when pierced with a fork.
- Blend the soup: Turn off the heat and use a handheld immersion blender to blend the soup until smooth and creamy. Be careful while blending and work gradually.
- Season and finish: Stir in the lemon juice and taste. Adjust the salt as needed to balance flavors.
- Serve: Ladle the creamy soup into bowls and serve with toasted baguette slices, croutons, or crackers for an inviting meal.
Notes
- Make sure to clean the leeks well as they can trap dirt between layers.
- You can substitute the coconut milk with any other non-dairy milk if you prefer.
- If you want a thinner consistency, add more vegetable broth before blending.
- For a richer flavor, sauté the leeks slowly over medium-low heat to caramelize them slightly before adding garlic.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
