Leek & Potato Soup (Edit recipe)

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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.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

12

Serves: 8

Ingredients

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

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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

Slice the leeks into rings, then swish them in a bowl of cold water to loosen any grit. Lift them out and drain. Scrub the potatoes and cut them into 1-inch chunks, leaving the skins on. Dice the onion and mince the garlic.
Melt the ghee or heat the olive oil in a large pot over medium heat. Add the onion and leeks and cook, stirring occasionally, until soft but not browned, 8 to 10 minutes.
Add the garlic and cook for 1 to 2 minutes. Stir in the thyme, salt, and pepper.
Add the potatoes, vegetable stock, water, and bay leaf. Bring to a boil over high heat, then reduce to a simmer. Cook, stirring occasionally, until the potatoes are tender when pierced with a fork, 15 to 18 minutes.
Remove the pot from the heat and discard the bay leaf. Stir in the coconut milk.
Blend until smooth, using either an immersion blender or a countertop blender. Taste and adjust the salt and pepper. Serve topped with fresh thyme or a drizzle of olive oil.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	153
Fat:	6 g
Carbohydrates:	28 g
Protein:	4 g
Cholesterol:	9 g
Sodium:	528 mg
Fiber:	3 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.