Irish Potato and Leek Soup (Dairy-Free)

Ingredients

• about 680 g Potatoes, peeled and cubed
• 2 medium Leeks, white and light green parts only, thinly sliced
• 4 cups Vegetable broth
• 1 can Coconut milk (full-fat)
• 2 tbsp Olive oil
• 2 cloves Garlic, minced
• 1 tsp Fresh thyme leaves
• 0.75 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat olive oil in a large pot over medium heat. Add the sliced leeks and cook until softened, about 5-7 minutes. Add garlic and cook for another minute.
2. 2Add the cubed potatoes and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
3. 3Stir in the coconut milk and fresh thyme leaves. Season with salt and pepper.
4. 4Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender and blend until smooth.
5. 5Return the soup to the pot and heat through. Adjust seasoning if needed. Garnish with fresh parsley before serving.

Substitutions

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