Dairy-Free Potato Leek Soup

In this recipe

This hearty and satisfying soup is good hot or cold, puréed or not.  Andre Prost Coconut Milk gives a creamy texture and flavor, without the problems of dairy.

11 cups or 5-6 servings


15 minutes to assemble
30 minutes to cook
Total time: 45 minutes

1. Heat oil in a soup pot over a medium-high heat. Add leeks, celery, garlic and salt. Add pepper to taste. Sauté until vegetables are soft. Add thyme and bay leaf, cook 1-2 minutes or until fragrant.
2. Add potatoes, broth and Coconut Milk. Bring to a boil and turn down to a simmer. Simmer until potatoes are tender, about 15 minutes.
3. Using a blender*, purée small batches of soup at a time. Blending until all soup is puréed, or only blending half of the soup, if some chunks are preferred. Adjust salt and pepper. Serve, garnished with chopped chives, dill or a drizzle of olive oil.
*Test Kitchen Tip:

To prevent burns, make sure center circle of blender top is off (open) so steam can escape, as soup is blended.  If your blender top does not have a removable center circle, than leave the blender top a bit askew so steam can escape.