Dairy Free Potato Leek Soup

I can’t hardly believe I don’t have this recipe on my site.  A few winters back, I made it ALL the time!   It’s fall in Montana and I grew leeks in the garden.  It’s time to be using them so I picked up a few organic Yukon Gold potatoes.

Ingredients:

4 leeks
3 medium sized organic (highly sprayed crop) Yukon Gold potatoes (or 1 head cauliflower)
1 can organic coconut milk
1 T+ coconut oil
2 cups broth
Salt to taste
Fresh herbs like parsley are great.
Directions:

  1.  Trim the end of the leek.  Also trim off the heavy green end of the leeks.  Wash and then slice the white and the light green.
  2. Saute your leek pieces in your heated oil.  I do about 8 minutes and have at times also covered and steamed a bit.  This hurries the process along if time is of the essence.
  3. Once your leeks are softened, add your diced potatoes, the coconut milk, your broth, and salt.  Cover and simmer until tender.  I use super low heat and just leave it for a good 40 minutes but I don’t have to worry about it.
  4. Once all your ingredients are super soft, let it cool enough that you can safely use a stick blender.  Puree and serve!  Salt to taste.  If you want to jazz it up with herbs, go for it.  Almost anything would be good!
  5. Garnish with carmelized onions and mushroom pieces!

PS – I leave the potato skins on but your choice!  And i like it just a little lumpy so I have something to sort of chew:)

 

~ Tracy

 

 



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