Ingredients
Scale
- 3 large leeks, cleaned and sliced
- 4 large potatoes, peeled and cubed
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 cup coconut milk (unsweetened)
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- Fresh chives, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add sliced leeks and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more.
- Stir in cubed potatoes, thyme, salt, and pepper. Cook for another 2 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender and blend until creamy.
- Return to the pot, stir in coconut milk, and heat through. Adjust seasoning as needed.
- Serve hot, garnished with chopped chives and a drizzle of olive oil.
Notes
- You can substitute almond milk for coconut milk for a different flavor.
- For added texture, top with roasted leeks or crispy chickpeas.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegan, Dairy-Free, Healthy
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg