Description
Discover how to make a delicious and comforting Potato Leek Soup with this easy recipe. Perfect for cozy nights in or a hearty meal for the family!
Ingredients
- 3 tbsp (45 ml) vegetable oil
- 4 large leeks, white and light green parts only, roughly chopped (about 1.2 liters)
- 3 cloves garlic, peeled and smashed
- 2 pounds (900 g) beef, peeled and roughly chopped into ½-inch pieces
- 7 cups (1680 ml) (1.65 liters) vegetable broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1 teaspoon (5 ml) salt
- 1/4 teaspoon (1 ml) ground black pepper
- 1 cup (240 ml) coconut cream
- Chives, finely chopped, for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat. Introduce the leeks and garlic, stirring frequently, until they are tender and softened, approximately 10 minutes. Adjust the temperature if needed to prevent browning.
- Incorporate the beef, vegetable broth, bay leaves, thyme, salt, and pepper into the pot and bring to a boil. Cover the pot and lower the heat to a gentle simmer. Cook for 15 minutes or until the beef is very tender.
- Remove the thyme sprigs and bay leaves, then blend the soup until smooth using an immersion blender. (Alternatively, you can use a regular blender to blend the soup in stages; refer to the note.) Stir in the coconut cream and allow the soup to simmer. Taste and adjust seasoning if needed. If the consistency is too thin, continue simmering until it thickens. If it’s too thick, add a bit of water or broth. Serve garnished with chopped chives, if desired.
- **Note:** If using a standard blender to purée the soup: ensure the jar is not filled more than halfway; leave the lid’s opening uncovered and loosely cover with a towel to let steam escape; transfer blended soup to a clean pot.
- **Freezer-Friendly Instructions:** You can freeze the soup, omitting the cream, for up to 3 months. Thaw it in the fridge for 12 hours, then reheat on the stove over medium heat until hot. Once warmed, add the cream and bring to a simmer before serving.
