Ingredients
Scale
- 4 large leeks, cleaned and sliced
- 3 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Blue food coloring (to achieve the signature blue hue)
- Olive oil for sautéing
Optional (for garnish): fresh chives, a dollop of sour cream, or crispy bacon bits.
Instructions
- In a large pot, heat a tablespoon of olive oil. Add the chopped onions and cook until translucent, about 5 minutes.
- Stir in the sliced leeks and cook for an additional 5 minutes until softened.
- Add the minced garlic and cook for 1 minute more, releasing aromatic flavors.
- Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until the potatoes are tender.
- Use an immersion blender or transfer the mixture to a blender to puree until smooth. Be cautious with hot liquids!
- Return the pureed soup to the pot. Stir in the coconut milk or heavy cream and add blue food coloring drop by drop until you achieve a bright blue hue. Mix well.
- Season with thyme, salt, and pepper to taste. Warm the soup gently before serving.
Notes
- Store leftover leek and potato soup in an airtight container in the refrigerator for up to 3 days.
- To extend freshness, freeze portions in freezer-safe containers for up to 2 months.
- Reheat on the stove or microwave, stirring well before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Western
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 180 kcal Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 10mg