Post updated with new photography and description.
A few years ago I visited France to celebrate a friend’s 50th birthday. We stayed in an incredible chateau – the kind you see in the movies and never imagine actually visiting. There were multiple kitchens on the property, but we were mostly left to our own devices for meals.
That was exciting for me, though feeding 20 hungry (read: wine-filled) friends can be a challenge when you’re also enjoying vacation. I love to cook and entertain, so it really was a dream come true. But after a few days, I needed a respite from the kitchen. That led me to a large pot of my Leek & Potato Soup. I made it in bulk, because I knew the starchy potatoes would allow us to revisit the wine cellar.
This recipe has been slightly updated (I’ve added some fresh thyme in recent versions to give it a bit more pizazz), but it’s so easy to pull together when you need a bowl of comfort on warm winter – or French summer – nights.
- 6 large Yukon Gold potatoes
- 2 medium white onions
- 3 leeks
- 3 garlic cloves
- 2 tablespoons ghee
- 4 cups vegetable broth
- 2 cups water
- 1/2 cup coconut milk
- 2 tablespoons fresh thyme leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bay leaf
Dice two onions. Wash leeks and cut white and lightest green parts into rings. Finely chop garlic. Wash and rough chop potatoes, leaving the skin on.
In a large pot, melt 2 tablespoons ghee. Add in diced onion and chopped leeks, cooking for 3-5 minutes. Add garlic and cook another 2 minutes. Add in fresh thyme, salt and pepper, stir and add potatoes to the pot. Add vegetable broth, water and bay leaf.
Bring pot to a boil and continue stirring to release starch from potatoes. Continue cooking until potatoes are soft and cooked through, about 15 minutes. Remove bay leaf and add coconut milk.
Remove pot from heat. Using an immersion blender, blend the soup until a smooth consistency is reached. Taste and add more salt and pepper, as needed. Serve.