The Tastiest Potato & Leek Soup
Dive into a soothing bowl of the tastiest potato & leek soup you are about to make. This soup does not hold back on big, bold flavors - it is seasoned properly, creamy, and thick enough to keep you satiated.
Servings 6
Equipment
- High-Speed Blender
Ingredients
- 1 whole onion leek
- 5 small Yukon gold potatoes see notes
- 115 g cashews soaked overnight or boiled for 1 hour beforehand about ¾ cups
- 1000 ml low sodium vegetable broth 4 cups
- 1 403ml unsweetened coconut milk equivalent to 1 can
- 6 cloves garlic crushed
- 1 tbsp paprika
- ¾ tbsp kosher salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp crushed red pepper flakes
- 1 tbsp olive oil
Instructions
FOR THE LEEK
- Using a sharp knife, carefully remove the dark green part of the leek and save for another recipe or use for making broths. Next, remove its roots on the bottom part of the leek. You will be left with the whiter part of the leek to use.
- Slice the white part of the onion leek in half, exposing its core and layers. This will make it easier to wash the layers of the leek and get through any dirt. Thoroughly rinse while keeping its form and layers. Pat dry.
- Thinly slice into small small circles or rings.
FOR THE POTATO
- Scrub and thoroughly clean each potato. Peel or leave its skin and cut into small, roughly chopped pieces.
- Submerge in cold water before ready to use to prevent it from browning/oxidizing.
FOR THE SOUP
- Preheat a large soup pot to medium high heat. Coat soup pot with olive oil. Sauté leaks and garlic with a sprinkle of salt & pepper. Allow the leeks to release sweat (or until it becomes translucent) for about 3-4 minutes.
- Add in the potatoes to the mix and stir until well combined. Place a lid on top of the soup pot and allow the potatoes to slightly soften for about 10-15 minutes - checking on it halfway through.
- Mix in all the dry ingredients such as the herbs and spices, then add in the vegetable broth and coconut milk and stir. Lower down the heat to medium low and place the lid back on. Allow it to simmer for another 20 minutes to release all its flavors, stirring it halfway through.
- Once soup has been simmered, carefully pour mixture to a high speed blender with the softened cashews (you may need to do 2 batches depending on the size of your blender). Set the blender high and blend until it turns into a puree. It should be a consistency of a creamy chowder.
- Pour the soup puree back into the soup pot and keep hot until ready to serve.
- Drizzle with a splash of olive oil and garnish with fresh herbs or crispy croutons (optionals)
Notes
Using Yukon gold potatoes will give the soup a much creamier consistency. I highly do not recommend russet potatoes - it will give a very gritty texture.