Potato Leek Soup

Total: 45 min. | Prep: 15 min. | Cook Time: 30 min. | Serves 4-6

What's for dinner? This soup is a staple in my household. It is quick to prepare, warm, and pure comfort. If you are aiming for a very low fat diet, simply omit the coconut milk. It is still rich and delicious. Try this potato goodness tonight!


2 lbs. Yukon Gold Potatoes, cubed

1 Tbsp Olive Oil

2 Leeks, sliced and washed thoroughly

4 Cups Vegetable Broth, Plus 1/2 cup for thinning.

1/4 tsp dried Thyme (or two sprigs fresh Thyme chopped)

Salt and Pepper to taste

Optional: 1/4 cup coconut milk

Garnish: Fresh Chopped Parsley


Prepare the leeks by cutting off the green stalks and root end. Split each leek in half and thinly slice. To wash the leek, place the slices into a bowl and cover with water. Strain and pour the leeks onto a paper towel to remove excess moisture.

In a dutch oven, heat the olive oil on low-medium and saute the leeks until wilted and slightly browned (about 7-10 minutes). Add in the potatoes, 4 cups broth, salt, Thyme, and pepper. Bring to a boil then reduce heat to simmer and cover. Continue simmering for 20 minutes, until the potatoes are tender. Remove from heat. Using an immersion blender (or food processor) lightly puree the soup to a coarse texture (be careful not to over process). Stir in the optional 1/4 cup coconut milk and additional vegetable broth as needed to achieve desired thickness. Garnish with the chopped Parsley.