Leek and Potato Soup
Good peasant potato soup, flavored with mild leeks
Servings: 8
Calories: 171kcal
Ingredients
- 2 tablespoons olive oil
- 2 leeks (white and tender green part only, about 4 cups diced)
- 2 stalks celery
- 3 carrots
- 2 cloves garlic
- ½ teaspoon white pepper
- 8 cups water
- 2 vegetable bouillon cubes (or Better than Bouillon vegetarian, gluten free seasoning sauce, 1 teaspoon)
- ¼ teaspoon salt
- 6 medium red potatoes with skins (or any white or gold potato, peeled and diced)
- 1 13.5-ounce can coconut milk (full fat)
- Parsley and croutons (to garnish)
Instructions
- Remove the very end of the leeks. Then 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 (white and tender green parts only).
- Heat the olive oil in a Dutch oven or soup pot.
- Add the leeks and cook until tender, about 5-7 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, bouillon cubes and water.
- Cut the potatoes (peel or leave skins on if desired) 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.
Nutrition
Calories: 171kcal | Carbohydrates: 31g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 401mg | Potassium: 844mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4204IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 2mg