Description
Creamy, comforting potato soup with a subtle curry kick. Perfect for a chilly evening!
Ingredients
Units
Scale
- 3 leeks (710 g) leeks
- 4 yellow potatoes (900 g) yellow potatoes
- 2 tbsp coconut oil coconut oil
- 1 tbsp 1 tsp (20 g) curry powder
- Salt
- 4 cups (950 ml) vegetable stock
- 1 bay leaf bay leaf
- 2/3 cup (156 ml) unsweetened coconut milk
- 1 tsp olive oil olive oil
Instructions
- Cut the light part of the leeks from the dark green tops. Cut the light, edible part of the leeks into halves lengthwise, then into ½“ bits. Put them into a large bowl of cold water to remove dirt. Once clean and drained, set aside 1/3 cup for garnish.
- Clean the potatoes thoroughly and cut into 1” cubes.
- In a medium saucepan over medium-high heat (approximately 5-6 on a scale of 1-10), melt coconut oil and add curry powder. Warm until fragrant (about 1-2 minutes).
- Add the leeks, salt, and pepper. Stir occasionally until soft (about 5 minutes).
- Pour in the stock and increase heat to high. Bring to a boil, add the potatoes, and return to a boil. Reduce heat to a gentle simmer.
- Add the bay leaf and simmer for 20 minutes. Add coconut milk, stir, and simmer for another 10 minutes.
- In a small pan over medium heat, add the reserved leeks, a pinch of salt, and cook for 1 minute.
- Add 1 teaspoon of olive oil and sauté until crispy and golden brown (5-7 minutes). Set aside.
- Check the soup; if the potatoes are soft, turn off the heat. Remove the bay leaf.
- Use an immersion blender (or regular blender in batches) on low speed to partially blend the soup, leaving some chunks. Season to taste.
- Serve in warm bowls and garnish with crispy leeks.
Notes
- For a richer flavor, use full-fat coconut milk instead of light coconut milk.
- If you don’t have vegetable stock, you can substitute chicken broth or water.
- To make this soup ahead of time, cool completely and store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Global
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 5