- 2 tablespoons coconut oil
- 1 pound leeks, trimmed, cleaned, and chopped
- 2 cloves garlic, minced
- 1 pound sweet potatoes, washed and cubed
- 6 cups broth veg broth
- 1 can full-fat coconut milk
- 1 teaspoon sea salt or to taste
- 1/2 teaspoon ground black pepper or to taste
In a large pot, melt coconut oil over medium heat. Add leeks to the pot and sauté for about 5-6 minutes. Add minced garlic, stir, and cook until the leeks are translucent (about 2-3 more minutes) Add broth, salt, and pepper and bring to a boil. Once the leeks and broth are boiling, add the potatoes to the pot. Turn the heat down to medium-low, cover, and allow the soup to simmer for 20 minutes.
Using an immersion blender, puree the soup until it has a smooth consistency. If you don’t have an immersion blender, you can also blend the soup (carefully!) in small batches in your blender. Add coconut milk to the soup and stir to combine. Add salt and/or pepper and adjust to your taste.
Enjoy the soup warm, garnished with red pepper flakes, paprika, pepitas, or coconut cream. Store leftovers in an airtight container in the fridge for up to a week or in freezer for up to a month.
Note: If you have never worked with leeks before, take great care when cleaning them. Leeks are notoriously full of sand and improperly cleaned leeks may ruin a meal. My favorite way to clean leeks is by cutting them lengthwise first and then dicing them. I then throw the chopped leeks in a large bowl or sink full of water, agitate a bit with my hands to shake sand free of the leeks, and then strain the dirty water off.
All of the leek is edible, but the dark green part of the vegetable is quite tough. I recommend using the white and light green parts of the leek in this recipe.