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–+ servings
potato leek soup

Potato Leek Soup

A cozy blend of tender potatoes and sweet leeks simmered in vegetable broth, finished with creamy coconut milk for a silky, comforting soup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine French
Servings 4 servings
Calories 180 kcal

Ingredients
  

Soup Base

  • 2 tbsp olive oil extra-virgin
  • 1 large leek white and light green parts only, sliced
  • 4 cloves garlic minced
  • 1.5 lbs potatoes Yukon gold, peeled and diced
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground
  • 0.25 cup coconut milk or heavy cream

Garnish

  • 2 tbsp chives chopped

Instructions
 

Soup

  • Heat the olive oil in a large pot over medium heat.
  • Add the leek and cook until soft, 5 to 7 minutes.
  • Add the garlic; cook, stirring, for 30 seconds more.
  • Add the potatoes, broth, bay leaf, salt, and pepper.
  • Bring to a boil, then reduce the heat so the broth is at a gentle simmer.
  • Cover and cook until the potatoes are tender, about 15 minutes.
  • Discard the bay leaf.

Finish

  • Remove 1 cup of the potato mixture and set aside.
  • Use an immersion blender to purée the remaining soup until smooth.
  • Stir back in the reserved potato mixture and the coconut milk or cream; rewarm if needed.
  • Adjust the seasoning and serve topped with chopped chives.

Notes

Let the soup cool slightly before serving to enhance flavors.
Store in the refrigerator for up to 4 days and reheat over low heat to preserve the creamy texture.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 21g
Keyword coconut milk soup, leek soup, one-pot soup, potato leek soup, vegetarian soup
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