Winter is definitely upon us in San Francisco Bay, which means time to break out the Dutch oven and whip up pots of comfort food. I’m a fan of soups that need to simmer for hours to bring out the flavors, but sometimes I want a quick recipe that just tastes like I was in the galley all day.
This one can be made in about 30 minutes and then served right away, or allowed to sit and heat up later or even the next day. It is hearty enough to serve on it’s own with a crusty loaf of french bread, or as a side with a salad and/or an entree. I made it on a rainy Sunday when I was babysitting my granddaughter and watching football games and served it for dinner alongside steamed artichokes.
Alameda’s Grocery Outlet features a nice produce section and the leeks were perfect: firm with a good sized white/light green stalk and cleaned well. You’ll want to trim off the dark green ends and peel off the outer layer and rinse well to ensure that no dirt remains, then slice thinly.
You can use any type of potatoes, but I prefer the Yukon gold and GO has them in 1 lb. net bags. They don’t need to be peeled like Russets and have a firm texture and buttery taste.
Variations: I added a diced white onion, which can be omitted if you prefer just the mild flavor of leeks. We love garlic so used four big cloves. You can increase or decrease the amount of garlic, depending on your personal taste.
Coconut milk gave the soup it’s creaminess and the flavor of coconut was unnoticeable due to the pungent notes of leek, onion and garlic. If you prefer to use dairy, you can substitute milk for a thinner consistency or half and half for a similar thickness to coconut milk.
If you do refrigerate and reheat later, allow the soup to come to room temperature and then add a half cup of vegetable broth or water to thin and heat.
Finally, you can offer Tabasco or other hot sauce for guests to stir in to kick up the heat.
- 2 tablespoons olive oil
- 3 medium leeks, dark green parts removed, thinly sliced
- 1.5 lbs small Yukon gold potatoes, diced
- 1 medium onion, diced (optional)
- 4 cloves of garlic, diced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coursely ground black pepper
- 3 dried bay leaves
- 4 cups (32 oz) vegetable broth
- 13 oz can of coconut milk
- Thinly sliced green onions (optional for garnish)
- Tabasco or hot sauce (optional)
- Combine olive oil, leeks, onion and garlic in a Dutch oven or deep pot and sautee over medium heat until leeks begin to brown lightly.
- Stir in rosemary, thyme, salt and pepper and sautee another 3 minutes.
- Add vegetable broth and bay leaves and bring to boil.
- Add potatoes and cook over medium heat until potatoes are soft, stirring frequently (approximately 12 minutes).
- Turn off heat and remove bay leaves.
- Shake can of coconut milk, then slowly stir into potato mixture.
- Blend the soup with an immersion blender or transfer to a standing blender or food processor. (I use a NutriBullet (pictured) and have to do it in batches.) Pulse or blend to desired consistency.
- Return blended mixture to pot and heat on medium until hot and serve immediately. Or allow to cool and refrigerate for heating later.
- Garnish with a sprinkling of green onions (optional).
Serves 4 to 6 depending on bowl size.
Go To Tuesdays are weekly recipes from products purchased at the Alameda Grocery Outlet, 730 Buena Vista Ave.
Please let me know if you made the recipe and liked it or would suggest changes. And also feel free to suggest future recipes.