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Creamy Potato Leek Soup

A comforting and nutritious soup made with fresh potatoes, leeks, and creamy coconut milk or cashew cream, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 large potatoes, peeled and diced
  • 2 leeks, white part only, cleaned and sliced
  • 1 onion, chopped
Liquids
  • 4 cups vegetable broth
  • 1 cup coconut milk or cashew cream Choose based on dietary preference
Other Ingredients
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the onions, leeks, and a pinch of salt. Sauté until softened, about 5 minutes.
  2. Add the diced potatoes and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
  3. Remove from heat and blend the soup with an immersion blender until smooth. Alternatively, transfer to a blender in batches.
  4. Stir in the coconut milk or cashew cream and season with salt and pepper to taste. Heat through before serving.
  5. Garnish with fresh parsley and enjoy!

Notes

Serve in warmed bowls, pair with crusty bread or a fresh garden salad. For additional flavor, consider adding garlic or fresh thyme while sautéing.