This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
I absolutely love this Irish Potato Leek Soup!!! It is so rich and creamy, you are going to love it too. Just how do I know that for sure, because it is Alex approved! His only comment was that he thought it would taste good with chicken or bacon added to it. I agree, well I agree with the addition of bacon.
The bacon might add a nice touch crumbled on top before serving, but it is not necessary. It is so rich and velvety smooth, you would think it was made with chicken stock. Nope, it is made with vegetable broth. Which makes it vegan, well if you do not add any bacon!
How to make Irish Potato Leek Soup:
Trim the end of the leeks and cut where the green starts and the white ends. Slice, rinse and set aside.
Heat 2 Tablespoons of oil in a large Dutch oven. Add the leeks and onions. Cover and cook for 5 – 7 minutes, stirring a few times as needed, until they are soft, but not browned.
Add the potatoes and vegetable broth, cover and cook for 35 – 45 minutes, or until the potatoes are tender. Remove from heat and let cool for 10 minutes.
Use an immersion blender to puree the soup smooth. Or blend small batches in a blender.
Stir in the coconut milk, then the Cashew or Almond milk.
Season with salt and pepper to taste.
Ladle soup into bowls and sprinkle with chopped parsley.
Notes:
- For a non-vegan version of this soup, substitute heavy cream for the coconut milk and whole milk for the Cashew/Almond milk.
- This recipe is Whole30 & Paleo compliant.
More delicious soup recipes:
- Roasted Cauliflower and Garlic Soup
- Potato Cheese Soup
- Instant Pot French Onion Soup
- Whole 30 Clam Chowder
- Creamy Parsnip and Apple Soup
- Roasted Red Pepper Soup with Grilled Shrimp
{Post Updated 4/22/19 – I brightened up the images a bit and removed all of the nonsense about link parties, since none of the link parties listed exist anymore!}
Enjoy!!
Irish Potato Leek Soup
Ingredients
- 2 Tablespoons olive oil
- 3 organic leeks white part only (washed and sliced)
- 1 large yellow onion chopped
- 6 medium Yukon gold or red potatoes peeled and cut into 1-inch pieces
- 6 cups organic vegetable broth
- 6 ounces full fat coconut milk (1/2 cup + 2 Tablespoons)
- 6 ounces CashewMilk
- sea salt & fresh ground pepper to taste
- fresh Italian parsley minced for garnish
Instructions
- Trim the end of the leeks and cut where the green starts and the white ends. Slice, rinse and set aside.
- Heat 2 Tablespoons of oil in a large Dutch oven. Add the leeks and onions. Cover and cook for 5 - 7 minutes, stirring a few times as needed, until they are soft, but not browned.
- Add the potatoes and vegetable broth, cover and cook for 35 - 45 minutes, or until the potatoes are tender. Remove from heat and let cool for 10 minutes.
- Use an immersion blender to puree the soup smooth. Or blend small batches in a blender.
- Stir in the coconut milk, then the Cashew or Almond milkl.
- Season with salt and pepper to taste.
- Ladle soup into bowls and sprinkle with minced parsley.
Notes
- For a non-vegan version of this soup, substitute heavy cream for the coconut milk and whole milk for the Cashew/Almond milk.
- This recipe is Whole30 & Paleo compliant.
Krista @ joyfulhealthyeats says
Yum!!!! This looks delicious! I like that you used coconut milk.. interesting twist. 🙂
I just wanted to let you know that I nominated you for a Liebster Award. Check out my blog for me details.
Krista @ joyfulhealthyeats
Ruthie says
How perfect this soup is… I’m all about cutting some calories! Thanks so much for coming to (link) party with me… I hope you’ll come again next week to Super Saturday Show & Tell! xoxo~ Ruthie
Carole says
Hi, this is a great post. I wondered if you would like to link it in to the new Food on Friday which is running right now over at Carole’s Chatter. We are collecting recipes using carrots and/or leeks.
Carole says
Lisa, thanks for linking up with Food on friday and joining in the fun. Cheers
Jamie @ Love Bakes Good Cakes says
I can almost taste this! It sounds sooooo good, Lisa! We’re supposed to get rain this weekend, this would be perfect!
Cathy@LemonTreeDwelling says
This soup looks and sounds fabulous…..smooth, creamy, and flavorful!
Lisa Johnson says
Thank you Cathy! 🙂