I love a bowl of creamy soup on a cold winter day but I often have a hard time finding recipes that don’t include heavy cream or milk (I stay away from dairy for the sake of my skin). After many lacklustre attempts I finally nailed this recipe for potato leek soup using coconut milk instead of cream. This version isn’t vegan since it still contains bone broth (another one of my tricks for glowing skin), but is completely dairy-free and full of flavour. We make a big batch of this almost every week and it’s become my favourite warming winter-time dinner along with a glass of red wine (for the polyphenols, obviously!).
Potato Leek Soup (Dairy-free)
This has become my favourite winter-time soup, full of healthy fats & fibre-rich vegetables to keep me full and satisfied on cold days.
- 500 ml bone broth
- 1 carton organic chicken stock
- 1 can BPA-free full fat coconut milk
- 5 cloves garlic
- 1 yellow onion
- 2 medium sizes leeks (the smaller organic ones, not the GMO'd monsters you sometimes find on the shelf, if you can't find organic only use one of the big conventional leeks).
- 5 - 6 medium russet potatoes (pro tip: always choose organic when it comes to potatoes, they're heavily sprayed and frequently come up elevated on patient's food sensitivity panels - I suspect for this reason)
- 1 - 2 tbs coconut oil
- Salt & pepper to taste
Dice the and garlic and place into a large pot on the stove on medium heat, cook for 5 - 7 minutes until lightly browned. Roughly chop the potatoes and leeks and add to the pot. Season with salt and pepper and a touch of cayenne (optional) and stir frequently for 5 minutes. Add the bone broth and chicken stock to the pot and simmer on medium heat for 30 minutes, until potatoes are tender and break apart when pierced with a fork. Turn off the heat and add the can of coconut milk. Blend with an immersion blender until mostly smooth and serve hot from the pot. Keeps well in the fridge for 5 days or in the freezer for 1 month.