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.
- 15 minutes to assemble
- 30 minutes to cook
- Total time: 45 minutes
- 11 cups or 5-6 servings
- 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.
- Add potatoes, broth and Coconut Milk. Bring to a boil and turn down to a simmer. Simmer until potatoes are tender, about 15 minutes.
- 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.