Creamy Potato and Leek Soup

This potato soup is perfect on a cold, rainy day like today. I honestly love soup season. Soups are such a fun meal that I feel I can get really creative with, too. The blend of the potato and the leeks here is just perfection, and I loved the addition of the dash of paprika. You could also easily makes swaps with butter and cream to suite your tastes and preferences.

I’d love to hear if you make this recipe. Let me know in the comments!

Creamy Potato and Leek Soup

2 large leeks (sliced)
3 Tbsp unsalted butter (Miyokos)
2-4 cloves garlic (minced)
3 lbs yukon gold potatoes
7 cups veggie broth (homemade or Kettle & Fire)
2 bay leaves
3 sprigs fresh thyme (or 1 tsp. dried leaf thyme, not ground, fresh is best)
1 ½ tsp salt
½ tsp black pepper
Dash sweet paprika
1 ½ cups coconut cream or full fat coconut milk
fresh chives (chopped, garnish)

Slice the leeks, discarding the thick green pieces that are at the ends. Add to a large skillet with the butter and garlic and cook over medium-high heat until the leeks are softened. Add to the pot along with the potatoes (peeled if you prefer, but gold potatoes have soft skins so I never peel), bay leaves, thyme, salt and pepper. Add the vegetable broth and allow to simmer until potatoes are tender, but leaving longer allows the flavors to meld. Once the potatoes have softened enough remove the thyme (if using fresh sprigs) and bay leaves. Use an immersion blender (or food processor or blender) to blend the soup. DO NOT over blend or you will get glue, but you do want smooth, so kee an eye on texture. If you are using a food processer or blender, you will have to blend the soup in small batches. Add the coconut cream, stir until combined, then top with chives for garnish. Serve hot with crusty bread.