Potato and Leek Soup

Potato and Leek Soup
Potato and Leek Soup

This simple Potato and Leek Soup is velvety smooth. Potage parmentier, as I knew this soup growing up, is a simple soup of potatoes and leeks that hits all the right notes. It’s savory and a great base for a multitude of other soups. Personally, I like it just as is, with some chives and crispy potato bits. I have to say that it took me a while to be comfortable with soups that are traditionally dairy-based. I had tried this soup with almond milk and could always taste that little “something”. After harvesting some potatoes from the garden, my first thought was a potage. And this time, I tried it with a can of coconut milk. Total. Revelation. Oh and using a hand blender makes this a breeze.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Potato and Leek Soup

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x
Scale

Ingredients

  • 1 tablespoon grapeseed oil
  • 3 large leeks, cut in half lengthwise and thinly sliced crosswise
  • 1 lb potatoes, peeled and cut into cubes
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 7 cups vegetable broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 cup coconut milk
  • To serve: chives, green onions, or parsley

Instructions

Heat the grapeseed oil in a large soup pot or Creuset over medium-high heat. Add the leeks, lower the heat to medium, and cook, stirring often, until the leeks are soft, but not burned, about 6-7 minutes. Add the potatoes, stir well, and cook for 3-4 minutes, just enough to soften them a bit. Add the bay leaves, fresh thyme, vegetable broth, sea salt, and pepper, and cook, partially covered, until the vegetables are tender, about 45-50 minutes. Take off the heat, fish out the bay leaves and thyme sprigs, and add the coconut milk. Blend using a hand blender, or otherwise transfer to a blender or food processor, and pulse until desired consistency. Serve garnished with chives, green onions, or parsley. Bon appétit!


Print

Potage parmentier

  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 portions 1x
Scale

Ingredients

  • 1 c. à soupe d’huile de pépin de raisin
  • 3 gros poireaux, coupés en deux sur la longueur, et tranchés mince
  • 1 livre de pommes de terre, pelées et coupées en cubes
  • 2 feuilles de laurier
  • 2 branches de thym frais
  • 7 tasses de bouillon de légumes
  • 1 c. à thé de sel de mer
  • 1/2 c. à thé de poivre
  • 1 tasse de lait de coconut
  • Garnitures: ciboulettes, oignons verts, ou persil

Instructions

Chauffer l’huile dans une marmite ou une cocotte à feu moyen-vif. Ajouter les poireaux, baisser le feu à moyen et cuire, en brassant souvent, jusqu’à ce que les poireaux soient tendres, de 6 à 7 minutes. Ajouter les pommes de terre et faire revenir pendant 3 à 4 minutes. Ajouter les feuilles de laurier, le thym, le bouillon de légumes, le sel de mer et le poivre. Laisser mijoter à demi-couvert, jusqu’à ce que les légumes soient tendres, de 45 à 50 minutes. Retirer du feu, retirer les feuilles de laurier et les branches de thym, et ajouter le lait de coconut. Mélanger à l’aide d’un mélangeur à main, dans un mélangeur ou à l’aide d’un robot culinaire. Servir garni de ciboulette, d’oignons verts, ou de persil. Bon appétit!

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