This winter along with amazing salads, I’ve also been loving soups! I’m also a big fan of making my own bone broth so if you’ve yet to do that, I have to recommend you give it a try! We are getting ready to buckle down for a snow storm & nothing sounded better than a dairy free potato and leek soup!
Have you worked with leeks before? They can be a bit intimidating at first. They look kinda like big green onions but don’t let that scare you away. They are actually quite mild & tasty! You just have to make sure you slice & soak them before you use them because they can be quite gritty & dirt gets down deep into the folds of the leek. It’s not a tough prep but you’ll definitely notice if you skip this step. So don’t skip it. Unless ya like chewing on grit. Here’s a step by step picture instruction on how to cut a leek.
Dairy Free Potato and Leek Soup
- 3 Tablespoons Oil
- 3 Medium Sized Leeks (approx 7 cups), dark green leaves trimmed & removed, sliced & soaked, grit removed
- 4 Medium Potatoes (approx 4 cups), cubed
- 4 Cups Broth
- 2 Dry Bay Leaves
- 1 Cup Coconut Milk
- Salt to taste
- Prepare the leeks.
- Slice each leek & remove the hard, dark green portion. Place in a large bowl of water & remove as much dirt as possible. Let the leeks sit in the water while you cube the potatoes.
- If necessary, peel potatoes & then cube.
- Drain the water from the leeks. Rinse again.
- Place oil in a deep stock pot over medium heat.
- Add leeks to oil & allow them to sweat. Toss in a teaspoon of salt.
- Once leeks begin to soften, add potatoes, broth & dry bay leaves.
- Bring to a boil & let simmer until potatoes are soft enough for a knife to pass through them easily.
- Remove the bay leaves.
- Add the coconut milk & using an immersion blender, blend the soup.
- Make sure soup is well blended & season with salt to taste.