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!

Potato Leek Soup

David

A healthy version of the classic potato leek soup. Coconut oil and coconut yogurt are used in place of the butter and cream.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 4

Calories 220 kcal

Ingredients

  

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• 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

Keyword potato leek soup, soup

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