Fall is here and so is another soup recipe! You know me, the ole soup girl… I just can’t help myself.
This potato leek soup seriously couldn’t be easier to make and with minimal ingredients, you’re going to love this one! I love how hearty it is and you can even top it with bacon bits and chives if you want to make it more like a baked potato soup! You do you!
- 2 Leeks
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 4 russet potatoes, peeled and diced large
- 32 oz. chicken broth (or more if needed)
- 1/2 cup full fat coconut milk (blended so that it is not separated)
- 1 tsp. dried thyme
- 1 bayleaf
- salt and pepper, to taste
- Cut off the root ends and thick dark green parts of the Leeks and discard. Now, cut in half lengthwise. Rinse very well under cold, running water. Leeks hide sand in there very well so make sure they are nice and clean. Now, slice the leeks thin.
- Heat 2 tbsp. olive oil over medium-high heat. When hot, add the leek, garlic and onion, saute with a little salt and pepper until tender, about 5 minutes.
- Add in the potatoes, the chicken broth, a little more salt and pepper (to taste), the thyme, and the bayleaf. Bring to a boil, then reduce heat to simmer. Cover and let cook until the potatoes are fall-apart fork tender, about 40 minutes.
- Remove and discard the bayleaf.
- Blend the soup using an immersion blender OR in batches in a blender until creamy and smooth.
- Stir in the coconut milk and, if needed, add addition broth to get the soup to your desired consistency.
- Taste and add more salt and pepper, if needed.
- Serve and enjoy!