Leek & Potato Soup
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.
Ingredients
- 6 whole6 whole6 whole Yukon Gold Potatoes
- 2 whole2 whole2 whole White Onion, medium
- 3 whole3 whole3 whole Leek
- 3 cloves3 cloves3 cloves Garlic
- 2 Tbsp2 Tbsp2 Tbsp Ghee
- 4 cups4 cups4 cups Vegetable Broth
- 2 cups2 cups2 cups Hot Water
- 0.5 cup0.5 cup0.5 cup Coconut Milk
- 2 Tbsp2 Tbsp2 Tbsp fresh Thyme
- 1 tsp1 tsp1 tsp Kosher Salt
- 1 tsp1 tsp1 tsp Black Pepper
- 1 whole1 whole1 whole Bay Leaf
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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.
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My Notes:
About This Recipe
Show nutritional information
Egg Free Gluten Free Grain Free Nut Free Paleo Pescetarian Shellfish Free Soups Sugar Alcohol Free Sugar Free Vegetarian Whole30This 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 |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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