Description
This comforting bowl of goodness captures the essence of classic potato leek soup while remaining entirely dairy-free. By utilizing starchy Yukon Gold potatoes and silky coconut milk, you achieve a velvety, restaurant-quality texture without any heavy cream. Fragrant leeks, fresh garlic, and aromatic thyme provide a delicate, earthy base, finished with a bright splash of lemon juice to elevate the flavors. It is the perfect restorative, plant-forward meal for a chilly evening, coming together in just thirty minutes.
Ingredients
4 tablespoons unsalted vegan butter
4 medium leeks, white and light green parts only, cleaned and sliced
3 cloves garlic, minced
2 lbs Yukon Gold potatoes, peeled and cubed
4 cups vegetable broth
1 tablespoon fresh thyme leaves
1/2 cup canned full-fat coconut milk
1 tablespoon fresh lemon juice
Salt and black pepper to taste
Instructions
Melt the vegan butter in a large pot over medium heat.
Add the sliced leeks and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic and thyme, cooking for another minute until fragrant.
Add the cubed potatoes and vegetable broth to the pot, ensuring potatoes are covered.
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Remove from heat and use an immersion blender to puree the soup until smooth.
Stir in the coconut milk and lemon juice.
Season with salt and pepper to taste and serve warm.
Notes
Ensure leeks are thoroughly cleaned as they can hide grit between their layers. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup freezes beautifully without the coconut milk; add the milk upon reheating.