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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 mins
Cook Time30 mins
Total Time45 mins
Course: Soups & Salads
Servings: 14
Calories: 132kcal


  • 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


  • 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.


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!


Calories: 132kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Sodium: 602mg | Potassium: 362mg | Fiber: 2g | Sugar: 3g | Vitamin A: 685IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 2mg
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