Ingredients
- 1 teaspoon olive oil
- 2 large leeks washed and sliced (use just the white and light green parts)
- 5 cups cubed potato
- 4 cups water
- 1 can coconut milk (398-400mls)
- 1/4 teaspoon nutmeg
- 2 teaspoons salt
- 1 teaspoon pepper
- 4-5 sprigs of fresh thyme or 1/4 teaspoon of dried thyme (optional)
- Cubed bread that is a few days old
- Olive oil
- Salt
Recipe Description
Sweet leeks, soft potatoes & a hint of nutmeg combine to make this unbelievably creamy Leek & Potato Soup. Warming, comforting & healthy, it makes the perfect light lunch or a more substantial dinner with lots of crusty bread for dunking!
This Creamy Leek & Potato Soup has just five ingredients (plus oil, water & seasoning) and is exceptionally easy to make. The most difficult part is washing the leeks. They are grown in sandy soil and can be really dirty inside their layers. If you are wondering how to wash them efficiently then have a little look at this slide show from Food Network. Once your leeks are clean all you have to do is sauté them in a little oil, add the cubed potatoes, cover with water and let simmer until tender. Add coconut milk, nutmeg, seasoning and fresh or dried thyme if you have it then blend and warm through. Done. If you want to serve your soup with croutons I have added instructions for making them too. They are an awesome way to bring stale bread to life.
