Creamy Leek and Potato Soup with Crispy Croutons

This Creamy Leek and Potato Soup with Crispy Croutons is the perfect comfort food for a cold winter night. The leeks and potatoes are cooked in a flavorful chicken broth and coconut milk, and the crispy croutons add a nice crunch. This soup is easy to make and can be tailored to your liking. For example, you can add more vegetables, such as carrots or celery, or you can use a different type of broth, such as vegetable broth or beef broth. You can also add some cooked chicken or sausage to the soup for extra protein. No matter how you make it, this soup is sure to be a hit with your family and friends.

The history of leek and potato soup is a long and winding one. The first known recipe for leek and potato soup dates back to the 16th century, and it has been a popular dish in Europe ever since. In the 19th century, leek and potato soup was brought to America by Irish immigrants, and it quickly became a favorite dish here as well. Today, leek and potato soup is enjoyed all over the world, and it is often served as a starter or main course. Leek and potato soup is a simple dish to make, but it is full of flavor. The leeks and potatoes are cooked in a flavorful broth, and the soup is often thickened with cream or milk. Leek and potato soup can be served hot or cold, and it is a delicious and comforting dish for any occasion.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped leeks (white and light green parts only)
• 4 cloves garlic, minced
• 2 pounds Yukon Gold potatoes, peeled and diced
• 4 cups chicken broth
• 1/2 cup unsweetened coconut milk
• Salt and pepper to taste
• 1/2 cup paleo croutons, for topping

Instructions

1. Heat 2 tablespoons of olive oil in a large dutch oven over medium heat.
2. Add leek and saute for 5 minutes, until softened.
3. Add garlic and saute for 1 minute more.
4. Stir in potatoes, chicken broth, coconut milk, salt, and pepper.
5. Bring to a boil, then reduce heat to low.
6. Cover and simmer for 20 minutes, or until potatoes are tender.
7. Use an immersion blender or transfer soup to a blender and puree until smooth.
8. Serve hot, topped with crispy croutons.

Why It Works

• The combination of leeks and potatoes is a classic for a reason. The leeks add a subtle sweetness and the potatoes add a creamy texture.
• Cooking the leeks and potatoes in a flavorful broth helps to develop their flavor.
• Adding coconut milk to the soup gives it a rich and creamy texture.
• The crispy croutons add a nice crunch and help to balance out the richness of the soup.