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Prep time
15 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
If looking for creamy, cozy, and hearty, look no further than Creamy Potato & Leek Soup with Fresh Press Farms Olive Oil Drizzle. The leeks give a mild onion flavor to the potato soup, and the olive oil drizzle adds a delicious richness to the finished dish. It’s equally perfect for busy weeknights and special holiday meals. —Emily Smith
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Ingredients
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5
medium russet potatoes (about 6 cups when diced)
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2
large leeks (about 3 cups when sliced)
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3
cloves garlic
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3 tablespoons
Tablespoons Fresh Press Farms Olive Oil, plus more for serving
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5 cups
cups chicken or vegetable broth
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1 cup
compatible coconut milk
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2
bay leaves
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1 teaspoon
dried thyme
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1 teaspoon
salt
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1 teaspoon
pepper
Directions
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Wash, peel, and dice the potatoes. Cut off the roots and dark green parts of the leeks and set them aside, then slice and wash the white and light green parts of the leeks. Mince the garlic.
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Heat the oil in a large pot over medium heat. Add the leeks and sauté for about 7-8 minutes, stirring occasionally, until softened. Add the garlic and sauté for another 2-3 minutes.
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Pour in the broth. Add the diced potatoes, thyme, and bay leaves, and stir. Bring to a simmer and allow it to cook for about 20 minutes, until the potatoes are fork tender. Turn off the burner. Remove the bay leaves and stir in the coconut milk.
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Use an immersion blender to blend the soup until it’s creamy, making it as smooth or chunky as you like! Season to taste with salt and pepper.
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Serve the soup in bowls, and drizzle each serving with more olive oil and sprinkle with a little pepper.
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