How To Receive Meals
Potato Leek Soup
Prep Time: 15 minutes
Cook Time: 90 Minutes
- 2 Tbs extra virgin olive oil
- 2 leeks, cleaned well, trimmed, and white/light green parts thinly sliced (darker green leaves can be composted or discarded)
- 2 ½ lb thin-skinned yellow potatoes, chopped
- 2 garlic cloves, minced
- 2 quarts vegetable broth
- 1 can of coconut milk (unsweetened)
- 1 lemon, juiced
- 1 tsp sea salt
- ½ tsp ground black pepper
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp ground coriander
- 2 bay leaves
- Heat up oil in bottom of large soup pot on medium heat. When oil is heated, saute leeks until softened, then add garlic and saute for additional 1-2 minutes.
- Add remaining ingredients except lemon juice, bring to boil, then reduce to simmer and cook for 1 hour or longer until potatoes are very fork tender.
- Find and remove bay leaves.
- Remove from heat, add lemon juice, and blend with immersion blender until smooth (or let cool slightly and carefully pour into blender to blend).
- Taste test for salt/pepper and enjoy!
Chef Ayelet’s Notes:
This soup is the perfect soup to serve in the dead of winter. It is a staple part of our winter client menu. We love the freshness that the lemon juice adds and the savory blend of dried herbs that create a wonderful fragrance. The ease of not needing to peel the thin-skinned potatoes is very helpful and there are some beneficial nutrients in the peel. If you find that the soup is too thick after blending, you can always thin out the soup by adding more vegetable broth but be sure to then adjust the salt/pepper because that will make the soup more bland. When preparing this soup, it is important to clean the leeks well because they can carry some dirt in between the layers. The most efficient way to clean leeks is to trim then and then slice them in half, lengthwise, then rinse them thoroughly while gently separating the layers a little under the running water.