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.


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