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Leek & Potato Soup

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Ingredients

Warning0 allergens identified

Leek & Potato Soup

6 Yukon Gold potatoes

2 white onions

3 leeks

3 cloves garlic

2 tablespoons ghee

4 cups vegetable broth

2 cups water

½ cup coconut milk

2 tablespoons fresh thyme leaves

1 tsp salt

1 tsp pepper

1 bay leaf

Instructions

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Instructions

Dice two onions. Wash leeks and cut white and lightest green parts into rings. Finely chop garlic. Wash and rough chop potatoes, leaving the skin on.

In a large pot, melt 2 tablespoons ghee. Add in diced onion and chopped leeks, cooking for 8 to 10 minutes. Add garlic and cook another 2 minutes. Add in fresh thyme, salt and pepper, stir and add potatoes to the pot. Add vegetable broth, water and bay leaf.

Bring pot to a boil and continue stirring to release starch from potatoes. Continue cooking until potatoes are soft and cooked through, about 15 to 18 minutes. Remove bay leaf and add coconut milk.

Remove pot from heat. Using an immersion blender, blend the soup until a smooth consistency is reached. Taste and add more salt and pepper, as needed. Serve.

Nutrition

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Tips & Tricks (5)

Maximize Leek Flavor 🌱
Use both white and light green parts of the leek, slicing them in half lengthwise and rinsing thoroughly between layers to remove hidden soil, then caramelize them gently in ghee for 5-7 minutes before adding broth to deepen their natural sweetness.
Yukon Gold Advantage 🥔
Cut potatoes into uniform 1-inch cubes and add them after the leeks are softened so they cook evenly; their naturally buttery texture creates creaminess without requiring heavy cream or excess coconut milk.
Blend for Silky Texture 🥄
Immersion blend only 60-70% of the soup while leaving some chunks for textural contrast; this creates a luxuriously creamy base while maintaining rustic appeal and preventing a monotonous puree.
Herb Timing Strategy 🌿
Add bay leaf and thyme stems during simmering for deep flavor extraction, then finish with fresh thyme leaves in the last minute and a final touch of coconut milk swirled on top for visual elegance.
Ghee's Golden Role ✨
Use ghee as your fat base since it has a higher smoke point and adds rich, nutty depth that complements the leeks better than oil; it also prevents the soup from tasting flat or one-dimensional.