Description
Experience the comforting flavors of French Leek and Potato Puree Soup, a vegan soup that brings together the earthy taste of leeks and the creamy texture of potatoes. This simple yet elegant soup is a staple in French cuisine, offering a smooth, velvety consistency with a hint of sweetness. Perfect for a light lunch or as a starter, it’s quick to make and full of rich, satisfying flavors.
Detailed Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 large leeks, cleaned and sliced
- 4 medium potatoes, peeled and diced
- 4 cups vegetable broth
- Salt and black pepper, to taste
- 1/2 cup coconut milk (or any plant-based milk)
- 1 tablespoon fresh thyme leaves
- Fresh parsley for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
- Add Leeks and Potatoes: Stir in the sliced leeks and diced potatoes, cooking for an additional 5-7 minutes until the leeks are tender and the potatoes start to soften.
- Simmer the Soup: Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the potatoes are fully cooked and can be easily mashed with a fork.
- Blend the Soup: Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend half of the soup and leave the rest unblended.
- Finish and Serve: Stir in the coconut milk and season with salt, black pepper, and fresh thyme leaves. Simmer for another 2-3 minutes to let the flavors meld together. Ladle the soup into bowls and garnish with fresh parsley.
