Hey Everyone,

Here is a great dairy free potato leek soup that’s really delicious and really easy. The coconut milk gives the soup body just like dairy would, so you would never know it was a vegan soup. Make sure to blend it a lot to get it really smooth. Enjoy!

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

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.