Vegetarian Chilled Coconut Potato Leek Soup

Total time2 hr 55 min

Prep time20 min

Cook time35 min

Vegetarian Chilled Coconut Potato Leek Soup

Silky leeks and Yukon Gold potatoes simmer together until completely tender, then get blended into a velvety puree and enriched with full-fat coconut milk for a base that's luxuriously smooth without any cream in sight. A bright hit of fresh lemon juice and a whisper of turmeric keep the flavor lively rather than heavy, while a fine-mesh strain guarantees that signature silky texture in every spoonful. Served ice-cold with a scatter of fresh chives, a drizzle of good olive oil, and a crack of black pepper, this is the kind of soup that feels indulgent but comes together from humble pantry produce. It's an easy make-ahead option for warm days, since it actually improves after a long chill in the fridge. This one is a genuinely solid pick for a vegetarian table, whether you're serving it as a light starter or a full lunch with crusty bread on the side.

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Ingredients

4 servings

3 tbsp extra-virgin olive oil
Private 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
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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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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