Leek & Potato Soup (Edit recipe)

Several years ago while on a celebratory trip to France, I had the honor of cooking for a group of friends. We were staying in an incredible chateau – the kind you see in the movies and never imagine actually visiting. There were multiple kitchens on the property, and it was heaven for me. When faced with feeding 20 hungry (read: wine-filled) friends, I knew a cozy pot of my Leek & Potato Soup was needed. I paired this with some incredible baguettes from the cutest shop around the corner.

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	159
Fat:	6 g
Carbohydrates:	30 g
Protein:	4 g
Cholesterol:	9 g
Sodium:	529 mg
Fiber:	3 g
Sugars:	6 g
Calculated for total recipe.

by Reed Dunn

View original recipe

Serves: 8-10

Ingredients

6 whole Yukon Gold Potatoes
2 whole White Onion, medium
3 whole Leek
3 cloves Garlic
2 Tbsp Ghee
4 cups Vegetable Broth
2 cups Hot Water
0.5 cup Coconut Milk
2 Tbsp fresh Thyme
1 tsp Kosher Salt
1 tsp Black Pepper
1 whole Bay Leaf

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Dice two onions. Wash leeks and cut white and lightest green parts into rings. Finely chop garlic. Wash and rough chop potatoes, leaving the skin on.
In a large pot, melt 2 tablespoons ghee. Add in diced onion and chopped leeks, cooking for 8 to 10 minutes. Add garlic and cook another 2 minutes. Add in fresh thyme, salt and pepper, stir and add potatoes to the pot. Add vegetable broth, water and bay leaf.
Bring pot to a boil and continue stirring to release starch from potatoes. Continue cooking until potatoes are soft and cooked through, about 15 to 18 minutes. Remove bay leaf and add coconut milk.
Remove pot from heat. Using an immersion blender, blend the soup until a smooth consistency is reached. Taste and add more salt and pepper, as needed. Serve.