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Leek And Russet Potato Soup

Leek And Russet Potato Soup

Ingredients

  • 2 medium leeks, roughly chopped

  • 4 cloves garlic minced

  • 4 medium Russet potatoes peeled

  • 4 tablespoons olive oil

  • 2 quarts vegetable stock

  • 1 tablespoons chopped fresh thyme

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper ground

  • 1 cup unsweetened coconut milk

Directions

  1. In a large stockpot over medium heat, heat olive oil. Sauté leeks for 5 minutes, stirring constantly. Add garlic and continue sautéing for 2-3 minutes.
  2. Stir in the potatoes and cook for an additional 5 minutes.
  3. Pour in the stock and simmer until the potatoes are tender, usually 15-20 minutes.
  4. Add thyme and let it simmer for an additional 5 minutes.
  5. Remove the pot from heat. In batches, blend the soup until smooth, then return it to another pot. Stir in the cream, and season with salt and pepper to taste.
Tags
Soup Vegan