A smooth, creamy, and decidedly delicious on the richer side of soup. It’s brimming with flavor and browned slivers of leeks. Bon Appetit!
Course: Soups & Salads
4large leekswhite and light green parts only, roughly chopped (about 5 cups)
6clovesgarlicpeeled and minced
2poundspotatoespeeled and chopped into small pieces (I used Murasaki & Red potatoes)
Chivesfinely 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!