Creamy Leek & Potato Soup (V) (GF)

Creamy and velvety smooth, this delicious soup bursts with flavor and is made with a few simple ingredients. Quick and easy to prepare, this soup can be served within 45 minutes.

Course Soup

Cuisine British, French, Wales

Keyword Cream of leek, lunch, main course, potato, soup, vegan, vegetable soup

Prep Time 10

Cook Time 35

Total Time 45

Servings People

Calories 193kcal

Author Dr. Wendy Dearborne

Equipment

Immersion or food blender
Large dutch oven
Small heavy bottomed saucepan

Ingredients

5 cups leeks wash and sliced
1/2 a large onion chopped
4-5 cloves garlic chopped
1/8 liquid smoke
14 oz russet potatoes peeled and cut into large cubes
2 oz russet potatoes cut in small diced @ room temperature, and patted dry. garnish
1 tsp Salt
1 tsp white pepper
1 tbsp sliced chives
1 tsp herb de province
1 teaspoon mushroom seasoning
2.5-3 cups of stock
1-1.5 cups of coconut milk + 3 tsp
High temperature cooking oil canola corn etc. at room temperature . No olive oil!

Instructions

In a large dutch oven over medium heat add 2 tbsp of cooking oil, add leeks and sauté for 5 minutes.
Add onions, garlic and 1/2 the salt. Cook until onions are translucent. Adjust heat as needed so the onions don’t brown.
Add pepper, herbs, liquid smoke and mushroom seasoning. Cook for 1 minute. Add potatoes and 1/4 tsp of the salt and sauté for 2 minutes. Reduce heat to medium low, cover and allow to sweat, stirring occasionally. DO NOT allow the leeks and onions to caramelize and turn brown.
Add stock and bring to a boil. Cover and reduce heat to medium low and simmer for 15-20 minutes or until the potatoes are super tender.
While the potatoes, leeks and stock are cooking, put enough oil in a small heavy bottomed saucepan to submerge the small diced potatoes.
Place the well dried diced potatoes into the room temperature oil and turn the heat up to high gently stirring. The potatoes will begin changing color in about 9 minutes when the oil boils. Reduce heat slightly to medium high. Set the timer for 10-12 minutes. Stirring every 2-3 minutes.
When the potatoes are crisp, golden and tender on the inside, remove them from oil, drain on absorbent paper and sprinkle lightly with salt. Set aside for garnish.
In the dutch oven, check the potatoes, for doneness. When they are super tender, remove the pot from off of the heat and allow to cool slightly. Blend everything until you have a smooth and creamy purée.
Return purée to the pot, add the coconut milk and heat through. If the soup is to thick add a little more stock, coconut milk or hot water. Stir well and heat through. Check for seasoning.
Ladle into a soup bowl. Drizzle a little coconut milk and garnish with potatoes and chives.

Nutrition