Description
A soul-warming creamy potato leek soup that is easy to prepare and perfect for chilly evenings, bringing comfort with every spoonful.
Ingredients
Scale
- 4 large leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sliced leeks, cooking until softened, about 5 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes or until the potatoes are tender.
- Remove from heat and stir in the coconut milk. Use an immersion blender to puree the soup until velvety.
- Season with salt and pepper to taste.
- Serve hot, garnished with freshly chopped chives.
Notes
For a lighter soup, use light coconut milk. You can also add herbs or spices for a personal twist.
- Prep Time: 10
- Cook Time: 30
- Category: Soups
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg