potato leek soup with coconut cream

Let soup season commence! I made this simple potato leek soup with leeks, potatoes, minced garlic, dijon, and coconut cream. Served with bread to dip and topped with chives! This soup is gluten-free and dairy-free.

Soup is one of my favorite ways to get in lots of veggies at once. It's also typically all made in one pot making for easy clean up! Try this recipe below (and get ready for LOTS of soup recipes in the next few months!).

Hope you enjoy xo

ingredients

4 leeks, cut into 1" thick pieces

1 white onion, diced

2 tbsp minced garlic

1 tbsp dijon

4 russet potatoes, peeled and chopped into 6-8 pieces

4 cups vegetable broth (option to use low sodium)

5 fl oz can coconut cream

2 tbsp chives

2 tbsp olive oil

salt and pepper to taste

recipe (makes 6 servings)

1. add 1 tbsp olive oil to the bottom of a dutch oven over med-high heat

2. add chopped onions, minced garlic, and cook for 5 mins or so until fragrant

3. add the leeks and cook for another 5 mins

4. add dijon and a few tbsp of vegetable broth, cook for another 10 mins or so

5. add the peeled and chopped potatoes, and then the rest of the vegetable broth

6. cover and reduce heat, simmer for 20 mins or so until potatoes can be easily pierced with a fork

7. use an immersion blender to make veggies into one thick, creamy consistency

8. add coconut cream and salt and pepper to taste

9. pour soup into a bowl and top with chives and a drizzle of olive oil, option to add some hemp seeds for a little extra protein

10. dip with bread and enjoy!

prep time: 50 mins

nutrition per serving: 255 calories, 5g protein, 33g carbohydrate, 10g fat, 4g fiber, 540mg sodium

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