Leek and potato soup. Whether you add the carrots or don’t (they do add a nice pop of color), you just can’t beat this type of soup, especially on a cold and rainy day like the one we’re having here today.
These are the days are I just want to stay in, light a fire, and lounge around in my thick, fuzzy socks, watching Christmas movies. And when thinking of what to make for dinner, soup just makes sense.
Leek and Potato Soup with Carrots
Ingredients
- 1 lb. leeks, white and green parts, chopped
- 2 lbs. potatoes, cubed
- 1/2 cup carrots, diced
- 32 oz. vegan chicken broth or vegetable broth
- 2 cups water
- 1/2 cup coconut milk
- salt or salt spice blend (we like Jane's Crazy Mixed Up Salt)
- Italian parsley for garnish (optional)
- cayenne pepper sauce, to taste
Instructions
- Place leeks, potatoes, and carrots in a large pot. Pour over the broth and water.
- Bring to a boil then reduce to a simmer. Cook and stir occasionally until vegetables are tender, 20-30 minutes depending on size.
- Remove from heat and stir in coconut milk.
- Season to taste with your preferred salt blend and cayenne pepper sauce. Serve warm.
- **For a less-chunky soup, use an immersion blender or regular blender to bring it to your desired texture.
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