Ingredients
Soup Base
- 2 tablespoons olive oil
- 4 large leeks, white and green parts only, chopped
- 3 cloves garlic, minced
- 2 pounds Yukon gold potatoes, peeled and chopped into 1/2 inch chunks
- 4 cups vegetable broth
- 2 teaspoons dried thyme or 3 sprigs fresh thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Cream & Garnish
- 13.5 ounce can coconut cream (use as much as desired)
- Finely chopped chives, for serving
Instructions
- Sauté Aromatics: Warm the olive oil in a large pot over medium heat. Add the chopped leeks and minced garlic, then cook while stirring often for about 10 minutes, until the leeks soften and become fragrant.
- Add Potatoes and Seasonings: Add the peeled and chopped potatoes, vegetable broth, thyme, rosemary, bay leaves, salt, and black pepper to the pot. Stir to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 15 minutes, or until the potatoes are fork-tender and fully cooked.
- Remove Bay Leaves: Carefully remove the bay leaves from the pot and turn off the heat to stop cooking.
- Add Coconut Cream and Blend: Stir in the coconut cream, using the entire can or the amount you prefer for creaminess. Use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a regular blender, then return it to the pot.
- Serve: Ladle the creamy soup into bowls, garnish with finely chopped chives, and enjoy warm. It pairs wonderfully with crusty bread like Dutch Oven Bread.
- Instant Pot Variation: Use the sauté function to cook the leeks and garlic in olive oil. Add all other ingredients except the coconut cream, stir well, and cook on high pressure for 9 minutes. Perform a careful pressure release, then stir in the coconut cream and blend the soup until smooth before serving.
Notes
- Instant Pot option speeds up cooking and maintains flavor, using the sauté and pressure cook functions.
- Alternative cream options include blending the soup with 1 cup raw cashews or using any unsweetened vegan heavy cream, homemade or store-bought.
- You can omit the coconut cream for a lighter soup and add more broth as needed.
- This soup pairs nicely with crusty bread like Dutch Oven Bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
