Potato and Leek Soup

Potato and Leek Soup
Potato and Leek Soup | veganblonde.com

Potage parmentier, as I knew this soup growing up, is a simple soup of potatoes and leeks that hits all the right notes. It’s savory and a great base for a multitude of other soups. Personally, I like it just as is, with some chives and crispy potato bits. I have to say that it took me a while to be comfortable with soups that are traditionally dairy-based. I had tried this soup with almond milk and could always taste that little “something weird”. After harvesting some potatoes from the garden, my first thought was a potage. And this time, I tried it with a can of coconut milk. Total. Revelation. Oh and using a hand blender makes this a breeze.

  • 1 tablespoon grapeseed oil
  • 3 large leeks, cut in half lengthwise and thinly sliced crosswise
  • 1 lb potatoes, peeled and cut into cubes
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 7 cups vegetable broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 cup coconut milk
  • To serve: chives, green onions, or parsley

Heat the grapeseed oil in a large soup pot or Creuset over medium-high heat. Add the leeks, lower the heat to medium, and cook, stirring often, until the leeks are soft, but not burned, about 6-7 minutes. Add the potatoes, stir well, and cook for 3-4 minutes, just enough to soften them a bit. Add the bay leaves, fresh thyme, vegetable broth, sea salt, and pepper, and cook, partially covered, until the vegetables are tender, about 45-50 minutes. Take off the heat, fish out the bay leaves and thyme sprigs, and add the coconut milk. Blend using a hand blender, or otherwise transfer to a blender or food processor, and pulse until desired consistency. Serve garnished with chives, green onions, or parsley. Bon appétit!



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