Recipe-Potato Leek Soup
I love leeks. They are like the fabulous, glamorous aunt of the onion family. So tall, slender, so delicate, they would never make anyone cry (I'm looking at you, meal ol' purple onion).
One thing I love about winter (and there isn't a lot I DO love about winter) is cooking up hearty soups that steam up your kitchen and fill you up for days. Creamy soups definitely have a prominent place at the winter dinner table, and thanks to a little help from some plant-based replacements, you can enjoy creamy soups all winter long! Let mama show you how with this potato leek soup recipe that will knock your thick and fuzzy socks off.
2 tbs coconut oil (I use refined)
4 C large leeks, sliced, white and light green parts only
3 cloves garlic, chopped
4 large white potatoes, peeled and cubed into 1/2-inch pieces
6 C vegetable broth
2 bay leaves
1 tsp dried thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup coconut cream
Bac'un bits (bac'un recipe here) and a few slices of fresh leek for garnish
1. Heat the coconut oil over medium high heat in a heavy bottomed soup pot, then add leeks and garlic. Stir frequently and cook for about 10 minutes, and reduce heat if necessary so the leeks and garlic don't burn.
2. Add potatoes, vegetable broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil. Turn heat to low and cover, then simmer for 15 minutes or until potatoes are soft.
3. Turn off the heat and remove the bay leaves. Use an immersion blender to purée the soup until silky smooth and creamy.
4. Add coconut cream and turn the heat back on to medium. Once heated through, pour into soup bowls and top with bac'un bits and sliced leek. If desired, add more freshly ground black pepper to the soup and serve!