Name: Leek, Murasaki & Red Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 TB Olive Oil; 4 large leeks (white and light green parts only, roughly chopped (about 5 cups)); 6 cloves garlic (peeled and minced); 2 pounds potatoes (peeled and chopped into small pieces (I used Murasaki & Red potatoes)); 7 cups veggie broth; 2 bay leaves; 3 tsp dried thyme; 1 tsp salt; 1/4 tsp black pepper; 1 cup coconut milk; Chives (finely chopped, for topping)

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Leek, Murasaki & Red Potato Soup

A smooth, creamy, and decidedly delicious on the richer side of soup. It’s brimming with flavor and browned slivers of leeks. Bon Appetit!

Prep Time15

Cook Time30

Total Time45

Course: Soups & Salads

Servings:

Calories: 132kcal

Ingredients

3 TB Olive Oil
4 large leeks white and light green parts only, roughly chopped (about 5 cups)
6 cloves garlic peeled and minced
2 pounds potatoes peeled and chopped into small pieces (I used Murasaki & Red potatoes)
7 cups veggie broth
2 bay leaves
3 tsp dried thyme
1 tsp salt
1/4 tsp black pepper
1 cup coconut milk
Chives finely chopped, for topping

Instructions

Pour the olive oil over medium heat in a large soup pot.
Add the leeks and garlic and cook, stirring regularly, until soft, about 10 minutes.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil.
Cover and turn the heat down to low.
Simmer for 15 minutes, or until the potatoes are soft.
Take out the bay leaves.
Purée the soup with a hand-held immersion blender until smooth.
Add the coconut milk and bring to a simmer.
Taste to see if it’s done to your liking. Add more broth, coconut milk or spices if desired.

Notes

Optional: Garnish with fried leek greens.
Place thinly sliced leek greens in a hot skillet with avocado oil. Fry for a few minutes until crispy and done. Remove from oil and place on a paper towel or plate. Add to a hot bowl of soup and enjoy!

Nutrition

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