This wonderfully flavorful and colorful potato leek soup will bring comfort to the coldest of days and hungriest of tummies!
- 2 tablespoons of olive oil
- 4–5 medium Yukon Gold or red-skinned potatoes, roughly chopped
- ½ cup of celery, chopped
- ⅓ cup of parsley, minced
- 3 large leeks, cleaned and thinly sliced
- 6 cups of vegetable broth
- ½ cup of coconut cream (use the top layer of coconut cream from a can of coconut milk)
- 1–2 tablespoons of lemon juice to taste
- Salt and white pepper to taste
- Drunken Leeks (see how to make these below)
- Crispy Leeks (see how to make these below)
- Sour cream, for garnish
- Heat olive oil in a large stockpot over medium heat. Add potatoes, celery, parsley, and leeks. Cook, stirring occasionally, until vegetables are soft, 8-12 minutes.
- Add vegetable stock, and bring mixture to a boil. Reduce heat to low, and simmer for 30-40 minutes, or until vegetables are tender.
- Leave chunky, or blend in a high-speed blender to desired texture.
- Lastly, add the coconut cream, and season to taste with lemon juice, salt, and white pepper.
- Garnish with Drunken Leeks, Crispy Leeks, and Tangy Sour Crème, in that order.
How to make Drunken Leeks: Cut 2 leeks lengthwise into thin strips. In a heavy sauté pan, wilt the leek strips in 1 teaspoon olive oil over medium heat. Douse wilted leeks with 1 cup red wine and simmer for 10 minutes.
How to make Crispy Leeks: Preheat oven to 450 degrees. Slice 1 leek into ¼-inch disks and sauté in 1 teaspoon olive oil with 1 teaspoon salt. Transfer to a sheet tray and crisp up in oven for 15 minutes, or until browned.
Keywords: vegan soup, dairy-free soup, potato leek soup, winter food, warm food, comfort food