Potato and Leek Soup
Potato and Leek Soup
Yield: 4
Prep time: 10 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 10 M
Ingredients
Instructions
- Cut the potatoes into equal-sized slices, transfer them to a pot with half a teaspoon of salt, and cover with water.
- Bring to a boil and cook for 15 minutes or until fork-tender.
- Drain the potatoes and mash with a potato masher.
- Heat the oil in a pot over medium heat.
- Sauté the leeks for 3-4 minutes or until translucent.
- Add the garlic and sauté for another 30 seconds or so.
- Stir in the mashed potatoes and the remaining salt, black pepper, and vegetable broth.
- Increase the heat to bring the soup to a boil. Then, reduce to a simmer and simmer uncovered for 5 minutes.
- Remove the soup from the heat and cool for 5-10 minutes.
- Blend the soup until smooth using a stand blender or immersion blender. A food processor will work too but yields a less smooth result. Add more broth if needed.
- Return the soup to the pot and bring it to a gentle simmer, then remove it from the heat and stir in the coconut milk.
- Taste the soup. Add more salt and black pepper, if needed.
- Ladle into bowls
Notes
You can also use leftover mashed potatoes in this recipe. If using, you'll need about two cups.
It is essential to clean leeks well. They can be very dirty.
Nutrition Facts
Calories
212.16Fat (grams)
12.3Carbs (grams)
24.36Fiber (grams)
2.38Protein (grams)
3.34While I do my best to calculate the nutritional information these figures should be considered estimates only.
