This velvety chilled soup gets its silky body from tender Yukon Gold potatoes and sweet, slow-cooked leeks, simmered with garlic and a touch of turmeric until everything melts together. Rich coconut milk stirred in at the end gives it that signature creamy finish, brightened with a squeeze of fresh lemon juice and a good pinch of salt. After a spin in the blender and a few hours in the fridge, it turns into the kind of cool, refreshing bowl you want on a hot afternoon — smooth, savory, and just a little tangy. Finished with a scatter of fresh chives, a drizzle of good olive oil, and a crack of black pepper, it looks as elegant as it tastes. It's an easy make-ahead option that fits neatly into a dairy free spread, whether you're serving it as a starter or a light lunch on its own.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
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.
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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