Potato & Leek Soup || Dairy Free

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Potato & Leek Soup || Dairy Free

Yield: 6-8

Author: Ciestiel

A simple but tasty soup for a lighter dinner or serve as a side.

Ingredients

• 2 Leeks
• 5 Small potatoes or 2 medium potatoes
• 6 cups broth - Vegetable or Chicken
• One can of 13.5 ounce Coconut Cream - If you don't have this a can of coconut milk will work but the result may be slightly less creamy a coconut milk varies with the amount of cream per can.
• 2 Medium carrots
• 1 Medium onion
• 3 Stalks green onion (optional)
• 1 TSP Garlic - Fresh or minced
• 1 TBS Dill
• 1/2 TSP Chili powder
• 1 TSP Garlic powder
• 1 TSP salt
• 1 TBS light olive oil or favorite vegan butter
• 2-3 TBS dry red wine to deglaze. I used a merlot

Instructions

1. Start by chopping your veggies into chunks. For cooking, do your best to keep them uniform to cook evenly but they will be blended at the end so it does not need to be uniform.
2. Heat pan with oil on medium heat. Saute both onions until translucent. About 5-8 minutes. Stir occasionally.
3. After onions are translucent, add the fresh or minced garlic. cook another couple minutes.
4. Add the wine once garlic has had it's time to cook. Then add the broth and spices.
5. Bring to boil and add veggies.
6. Reduce to simmer and cover. Cook for 30-45 minutes or until veggies are tender.
7. Remove from heat. Add coconut cream and stir it in until combined.
8. Then blend in a blender or use an immersion blender.

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