Red Meat Allergy Friendly Chilled Coconut Potato Leek Soup
Total time2 hr 55 min
Prep time20 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
See allPrivate Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia 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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