Anti Inflammatory Chilled Coconut Potato Leek Soup
Silky, cold, and deeply satisfying, this chilled potato leek soup is the kind of bowl that feels both elegant and genuinely nourishing. Slow-softened leeks and tender Yukon Gold potatoes are blended until completely smooth, then stirred together with full-fat coconut milk and a bright hit of fresh lemon juice — the result is rich without feeling heavy. Turmeric brings a warm golden hue and a quietly powerful anti-inflammatory boost, while extra-virgin olive oil does double duty as both the cooking fat and a finishing drizzle. The straining step is worth every second: it removes any fibrous bits and gives the soup that restaurant-quality, velvety texture you want in a chilled dish. Served cold, it's a genuinely refreshing option that works beautifully as a starter or a light lunch for four. Fresh chives on top add a little color and a mild oniony bite that ties everything together without overwhelming the delicate base.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 3 large leeks (white and light-green parts only), halved lengthwise and thinly sliced
- 3 cloves garlic, minced
- 1 lb yukon gold potatoes, peeled and cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp ground turmeric
- ¼ tsp ground white pepper
- 1 tsp salt, plus more to taste
- 2 tbsp fresh lemon juice
For serving
- 3 tbsp fresh chives, thinly sliced
- 1–2 tbsp extra-virgin olive oil, for drizzling
- ¼ tsp ground black pepper, for serving (optional)
Instructions
- 1
Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the sliced leeks and 1 tsp salt, and cook, stirring occasionally, until the leeks are completely softened and translucent, about 10–12 minutes.
- 2
Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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