With the cold of winter, there is nothing better than a bowl of warm, hearty Potato Leek Soup, without the Dairy!
Recipe: Dairy-Free Potato Leek Soup
Author: Bhavani Jaroff, iEat Green
Recipe type: Soup
Cuisine: Vegan
With the cold of winter, there is nothing better than a bowl of warm, hearty Potato Leek Soup, without the Dairy!
Ingredients
- 10 organic potatoes, cut into large chunks
- 4 organic leeks, tops cut off, cleaned and cut
- Olive oil
- 1 cup vegetable broth
- 1 can coconut milk
- ¼ cup dried tarragon
- 1 Tbs. salt
- ¼ t. white pepper
- Chopped Parsley for garnish
Instructions
- In large pot, sauté leeks in olive oil until they become soft.
- Add potatoes, cover with water, and bring to a boil.
- Lower heat to a simmer, and cook for 30 minutes, until potatoes are soft. Add more water if necessary, to keep potatoes covered.
- Add the salt, pepper and tarragon.
- Remove pot from heat and puree soup until smooth.
- Add the coconut milk and vegetable broth and continue blending, until thoroughly mixed.
- Add more salt and white pepper, if desired.
- Return to heat, and cook for 10 more minutes, allowing flavors to meld together. Garnish with chopped parsley, and serve immediately. May also be served as a cold soup.
Step-By-Step Photo Instructions
In large pot, sauté leeks in olive oil until they become soft. Add potatoes, cover with water, and bring to a boil.
Lower heat to a simmer, and cook for 30 minutes, until potatoes are soft. Add more water if necessary, to keep potatoes covered. Add the salt, pepper and tarragon.
Remove pot from heat and puree soup until smooth. Add the coconut milk and vegetable broth and continue blending, until thoroughly mixed. Add more salt and white pepper, if desired.
Return to heat, and cook for 10 more minutes, allowing flavors to meld together. Garnish with chopped parsley, and serve immediately. May also be served as a cold soup.
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