Potato Leek Soup
My potato leek soup recipe is a healthy version of the tried and true butter and cream version. This healthy alternative tastes just as great, remains hearty, and warms you up on a cold day!
Servings: 4
Calories: 220kcal
Ingredients
- 2 tbsp coconut oil
- 4 leeks, white parts only chopped
- 1 small onion(s) chopped
- 2 cloves garlic minced
- 2 pounds russet potatoes chopped
- 6 cups stock, vegetable or chicken
- 1 bay leaf
- 1 sprig thyme
- 1 cup coconut yogurt
- salt and pepper to taste
Instructions
- Heat coconut oil over medium heat in a large pot.
- Add leeks, garlic, and onion. Stir while cooking until soft, about 5 minutes.
- Add potatoes, stock, bay leaf, and thyme. Bring to a boil then reduce to low heat. Simmer for 20 minutes or until potatoes are soft.
- Remove the bay leaf and thyme.
- Using an immersion blender, blend the soup until smooth. You can also blend in a regular blender.
- Mix in coconut yogurt and then season with salt and pepper to taste.
- Simmer for 5 minutes before checking the seasoning and consistency.
- Adjust for the consistency you want - more water to thin out, more time to thicken.
Nutrition
Calories: 220kcal
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