Leek and Potato Soup. Rich. Creamy. Vegan. Scrumptious. Try it with homemade croutons. Mmmmmm.
Cold weather makes us crave comfort food at our house. Leeks and potatoes just seem to go together, don’t they?
One Saturday Don and I were in Wytheville, Virginia, to do some home repair and yard work at his mom’s house. I made this yummy soup. It was fun to be able to use Momma Betty’s beautiful dishes for our country lunch. Do you have some of your mom’s dishes that you love to use?
Do you ever use a soup tureen? It is a stunning way to efficiently serve soup to a small group. Set the tureen in the middle of the table and designate someone to serve each guest. Add some Homemade Croutons, French Bread and a Green Salad, and you have an amazing supper. Simple peasant fare.
What You Need
For this recipe, you need knives, a cutting board, a good soup pot, a vegetable peeler, and measuring cups and spoons. But what you really want is a cool soup tureen, right?
Leek and Potato Soup Recipe
Leek and Potato Soup
- 3 tablespoons olive oil
- 3 leeks (white and tender green part only)
- 2 stalks celery
- 2 carrots
- 2 cloves garlic
- 1/2 teaspoon white pepper
- 8 cups water
- 3 vegetable bouillon cubes
- 1/4 teaspoon salt
- 6-8 medium red potatoes
- 1 14-ounce can coconut milk (full fat)
- Parsley and croutons (to garnish)
Slice the leeks lengthwise and wash thoroughly. Leeks tend to have dirt between the layers, so you need to be careful and remove all the dirt.
Dice the leeks.
Heat the olive oil in a Dutch oven or soup pot.
- Add the leeks and cook until tender, about 5-10 minutes.
- Slice the celery and add it to the leeks.
Peel the carrots and slice them in rounds. Add them to the leek mixture.
Mince the garlic and add it to the other veggies, cooking another couple of minutes.
- Add the pepper, salt, bouillion cubes and water.
Cut the potatoes (leave skins on) into bite-sized pieces and add them to the pot.
- Cook for another 20 minutes or so over medium heat until the potatoes are tender.
- Add the coconut milk and heat for another 5 minutes until hot.
Serve with a little chopped fresh parsley and a few Homemade Croutons, if desired.
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Leek and Potato Soup Nutrition
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