Potato Leek Soup

25 Mins

Serves 2

Ingredients:

1 lb Potatoes, cut into cubes
1 Leek
2 Carrots
1 cup heavy Cream (Coconut Cream for Vegan)
¼ tsp Nutmeg
Salt and Pepper

Remove roots from the leeks and cut in half lengthwise. Rinse well under cold water, then slice into ¼-inch strips on the diagonal.

Add potatoes to a large pot of water so they are fully submerged. Bring to a boil and cook until fork tender. Drain about half the water into a separate bowl; set aside. Add cream to potatoes and mash until fairly smooth. Add leeks and carrots and bring to a simmer. You should have a soupy consistency. If it is too thick, add some of the reserved potato water to liquify. Cook at a low simmer for 15 minutes, stirring occasionally until carrots are tender. Season with a ¼ tsp nutmeg, a good amount of salt and pepper, and serve.

25 Mins carrots Dinner Fall Leeks potatoes Recipe Soup Veg vegan Vegetables Vegetarian