Potato Leek Soup
“If you can mock a leek, you can eat a leek!” – Shakespeare
Stress Scale: ✅✅ | Prep time: 20 min | Total time: 50 min | Servings: 6
INGREDIENTS:
6-7 leeks (white and green parts), chopped
6 russet potatoes, chopped
2 T garlic, minced
1 stalk celery, diced
6 cups vegetable broth
1 (14 oz.) can coconut milk
1/3 cup nutritional yeast
3 sprigs fresh thyme
2 bay leaves
1 t salt
½ t pepper
Olive oil for sautéing
2 green onions, chopped, for garnish
DIRECTIONS:
In large stock pot, heat olive oil over medium heat.
Add leeks, garlic, and celery. Cook about 10 minutes, stirring occasionally.
Mix in potatoes, broth, thyme, and bay leaves. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes or until potatoes are tender.
Remove thyme and bay leaves. Thyme leaves can hide. Feel free to offer your guests a prize if they find a stem intact in their soup.
Mix in coconut milk, nutritional yeast, salt and pepper.
Blend soup with an immersion blender (or transfer in batches to high speed blender).
Taste. Add more salt and/or pepper to taste. Serve in festive bowls with a green onion garnish (or a thyme leaf).
TIP: I always leave the potato skins on, which gives a bit more texture to the soup (not to mention more nutrients!). If you prefer a perfectly velvety soup, peel your potatoes before boiling.
