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!
- 2 tbsp coconut oil
- 4 leeks, white parts only chopped
- 1 small onion 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
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.
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