Diary-Free Potato Leek Soup
April Ritchotte • May 23, 2022
Diary-Free Potato Leek Soup Recipe
Ingredients:
- 1 onion (Chopped)
- 1 tsp crushed garlic
- Vegetable broth
- 4 large leeks (white and light green parts only, chopped)
- 1 tsp dried thyme
- 1 tsp coriander powder
- 6 yukon gold potatoes - peeled and chopped
- 2 bay leaves
- 4 cups vegetable stock/broth (extra to sauté)
- 1 14oz can coconut cream
- Sea Salt and black pepper (to taste)
- Fresh Chives (chopped)
Directions:
- Add the chopped onion and leeks to a pot with the crushed garlic + a few tbs of broth and sauté until softened. Add in the thyme, rosemary and coriander powder and sauté.
- Add the chopped potatoes, bay leaves and vegetable stock and bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are soft and cooked.
- Remove from the heat and remove the bay leaves.
- Then add in the coconut cream.
- Blend the soup using an immersion blender for the easiest blending or, if you don't have an immersion blender, transfer in stages to a blender jug and blend until smooth.
- Add sea salt and black pepper to taste.
- Serve with fresh chopped chives.
Notes:
- I have used coconut milk when I didn't have cream.
- Immersion blenders are the best/ totally worth it!
- Be careful taking off lid of blender if you have to blend the soup while hot as pressure builds up!
Credits:
Loving It Vegan
