2 1/2 tablespoons coconut or olive oil
1 small onion, diced
3 large leeks, cleaned well & thinly sliced (white & light green part only) *See note
5 medium russet potatoes, peeled and chopped
2-3 cloves of garlic, minced
1 teaspoon salt, more to taste
Fresh ground pepper, to taste
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon ground coriander *See note
6 cups vegetable broth (low sodium) *See note
2 bay leaves
2 tablespoons fresh lemon juice
1 cup canned coconut milk (or any unsweetened plant-based milk)
Green onion, chopped
Pieces of cooked potato
Fresh ground pepper
- Make sure leeks are washed well first. *See note on instructions
- Heat the oil in a large pot, over medium heat. Add a pinch of salt to the oil. Add the leeks & onion, sauté until softened, about 3-5 minutes
- Add the potato, garlic, salt, pepper & spices (except the bay leaf). Sauté to release the flavors of the garlic & spices, about 2-3 minutes. Stir often to keep vegetables from sticking. (if it starts to stick, add a touch of oil or vegetable broth)
- Add the vegetable broth & bay leaf, bring to a boil. Reduce heat to a low simmer and cook for about 15-20 minutes, or until the potatoes are tender. You can pierce them with a fork to test for tenderness.
- Remove from heat and remove bay leaves. Stir in the cream and lemon juice. Add more salt to taste.
- Using an immersion blender, blend until smooth and creamy. You can also use a regular blender, and carefully blend in batches. Before blending, set aside a few pieces of potato for the garnish.
- Serve in soup bowls and top with chopped green onion, fresh ground pepper and a few pieces of cooked potato.
Original recipe and notes of recipe visit: Creamy Vegan Potato Leek Soup @ veganhuggs.com