Cream of Potato and Leek Soup

When my daughter told me that there were going to be guests at her wedding that were intolerant of milk I set out to create a cream soup that tasted good yet contained no milk. The soup I came up with is luscious and creamy and tastes divine, yet uses coconut milk to provide this creaminess. The finished product has no coconut taste and has earned a permanent place in my recipe collection.

Makes 4-6 Servings

2 Large Leeks sliced and rinsed in cold water

4 Large Potatoes roughly diced

1.5 Cups Chicken Stock

4 Cups Coconut Milk

1 Clove Garlic roughly chopped

1 tsp Salt

1/2 tsp Black Pepper

Combine 1/2 the potatoes, Chicken Stock, Garlic, Salt, and Pepper in a large saucepan and bring to a boil. Boil until potatoes are soft enough to mash easily. Roughly mash potatoes and add the coconut milk. Either using an emersion blender or a food processor blend until nice and smooth. return to med heat and add remaining potatoes and the leeks and cook until potatoes and leeks are softened. Serve and Enjoy.

 

Facebook Comments

Leave a reply

21