Creamy Potato & Leek Soup

I was walking through the produce section of the supermarket and spied these giant – like ginormous – leeks. I didn’t quite have anything planned for leeks but I just had to get them.

Then as I was driving home and the sun disappeared behind the clouds and the wind picked up – again! – I began craving soup.

Yes. Creamy, hot, satisfying, warming, comforting, flavorful, potato and leek soup.

And so that’s what I made. A super simple five-ingredient soup that is creamy and satisfying.

I suppose I should be thankful my impulse purchases at the supermarket are veggies and fruits and not things like chocolate bars and chips.

What are your guilty-pleasure impulse purchase items?

Creamy Potato & Leek Soup

 

Print

Ingredients

• 2 tablespoons vegan margarine
• 2 large leeks, sliced in half lengthwise, washed well, both white and green parts sliced thinly
• 2 - 3 potatoes, peeled and diced
• 4 cups vegetable broth
• ¼ cup full-fat coconut milk
• Fresh ground black pepper
• Salt, to taste

Instructions

1. In a large Dutch oven or soup pot, melt margarine over medium heat.
2. Add leeks and saute until softened, about 6-8 minutes.
3. Add vegetable stock and diced potatoes. Cover pot and bring to a simmer over medium heat, then reduce to low.
4. Once potatoes are tender remove from heat and let cool slightly.
5. Transfer to a blender (in batches, if necessary) and puree until smooth.
6. Pour back into pot over medium-low heat.
7. Stir in coconut milk.
8. Taste for seasoning and add fresh ground black pepper and salt as needed.

Wordpress Recipe Plugin by EasyRecipe

2.2.6