Craving a creamy, soul-satisfying soup that’s bursting with flavor? This vegetarian potato-leek soup with a touch of coconut milk is here to tantalize your taste buds. The addition of coconut milk lends a slight touch of the tropics to this classic recipe, while still keeping it light and creamy. Sautéed garlic and a hint of cumin add depth of flavor, and the spring leeks bring a sweet, oniony touch. Garnish with fresh microgreens or crunchy croutons for a lip-smackingly satisfying meal.
Creamy Potato-Leek Soup
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In large soup pot over medium heat, melt butter. Add garlic and sauté several minutes. Add leeks and cook, stirring regularly, about 8-10 minutes, until soft and fragrant.
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Add potatoes, vegetable broth, water, cumin, salt and pepper. Bring pot to boil several minutes. Cover, turn heat to low and simmer 25 minutes, or until potatoes are soft enough to blend in blender.
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To blender, add soup and coconut milk. Blend until smooth. Taste and adjust seasoning.
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To serve, garnish with microgreens and chile powder or diced red pepper if spiciness is desired.
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Nutrition Facts
Creamy Potato-Leek Soup
Amount Per Serving
Calories 374
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 10g50%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 16mg5%
Sodium 794mg33%
Potassium 1265mg36%
Carbohydrates 59g20%
Fiber 8g32%
Sugar 8g9%
Protein 7g14%
Vitamin A 2064IU41%
Vitamin C 59mg72%
Calcium 103mg10%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.