Creamy Potato Leek Soup
Such a comforting soup as days are getting colder. And I love fresh herbs a lot and do not hesitate to add more flavors such as with fresh rosemary and fresh thyme from my mini herb garden. These make such a difference in this soup.
2 medium to large leeks, white and light green parts only, chopped
6 small to medium white potatoes, peeled and cut into chunks
1 cup chopped white onion
2 cloves garlic, crushed
1 tsp dried or 2 tsp fresh rosemary (I used fresh from my garden)
1 tsp dried or fresh thyme leaves
2 bay leaves
1 tsp coriander powder
Salt & Pepper to taste
4 cups water
1/2 cup coconut milk
1 tbsp vegetable oil or vegan butter for sautéing
Sautée garlic, leeks, and spices for 5 min.
Add to a pot and add the rest of the ingredients except coconut milk.
Cook until potatoes are soft.
Take off the stove and add coconut milk.
Use immersion blender or transfer in parts to a stationary blender and pulse until smooth.
