- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 3 medium leeks, washed and sliced into 1/4″ rings (white and light green parts only)
- 2 1/2 pound Yukon gold potatoes, cubed 1/2 inch (peeled or with skin on)
- 1 1/2 teaspoons dried thyme and rosemary, or Herbes de Provence
- 1 bay leaf
- 4 cups water or low-sodium vegetable broth
- Salt and pepper to taste
- 1 cup full-fat coconut milk
- 1–2 tablespoons fresh lemon juice
- 1/4 cup chopped chives, to garnish
- Vegan sour cream (optional garnish)
Make sure leeks are washed well first. (see note)
Heat the oil, butter, and a pinch of salt in a dutch oven over medium heat. Add the leeks, and sauté until softened, about 5-6 minutes.
Add garlic and herbs. Sauté for 2-3 minutes.
Add the potatoes, vegetable broth, bay leaf, salt, and pepper. Increase heat until soup beings to simmer. When it simmers, reduce heat to low and cook for about 15-20 minutes, or until the potatoes are fork tender.
Remove from heat and remove bay leaves. Stir in the coconut milk and lemon juice. Taste for seasoning.
Using an immersion blender, blend until smooth and creamy. You can also use a regular blender and carefully blend half the soup. (Only fill the blender 1/3-1/2 full, and using a towel hold the lid of the blender in place).
- Add blended soup back to the dutch oven and stir well.
Serve in soup bowls and top with chopped green chives, sour cream if using, fresh ground pepper.
*To clean leeks, cut off the root end and slice off the green part. Cut the leek in half length-wise. Cut into thin strips about 1/4″ thick. Too thin, and they can burn. Add to a bowl of water, and using your hands, sift the leeks through the water. All the dirt will sink to the bottom of the bowl. Remove leeks from the water, and they’re ready to use!