I was walking through the produce section of the supermarket and spied these giant – like ginormous – leeks. I didn’t quite have anything planned for leeks but I just had to get them.
Then as I was driving home and the sun disappeared behind the clouds and the wind picked up – again! – I began craving soup.
Yes. Creamy, hot, satisfying, warming, comforting, flavorful, potato and leek soup.
And so that’s what I made. A super simple five-ingredient soup that is creamy and satisfying.
I suppose I should be thankful my impulse purchases at the supermarket are veggies and fruits and not things like chocolate bars and chips.
What are your guilty-pleasure impulse purchase items?
- 2 tablespoons vegan margarine
- 2 large leeks, sliced in half lengthwise, washed well, both white and green parts sliced thinly
- 2 – 3 potatoes, peeled and diced
- 4 cups vegetable broth
- ¼ cup full-fat coconut milk
- Fresh ground black pepper
- Salt, to taste
- In a large Dutch oven or soup pot, melt margarine over medium heat.
- Add leeks and saute until softened, about 6-8 minutes.
- Add vegetable stock and diced potatoes. Cover pot and bring to a simmer over medium heat, then reduce to low.
- Once potatoes are tender remove from heat and let cool slightly.
- Transfer to a blender (in batches, if necessary) and puree until smooth.
- Pour back into pot over medium-low heat.
- Stir in coconut milk.
- Taste for seasoning and add fresh ground black pepper and salt as needed.