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Potato and Leek Soup

Prep Time

10 mins

Cooking Time

20 mins


6 servings


  • 1 Tbs. coconut oil
  • 3 large leeks, cleaned and chopped
  • 32 oz. vegetable broth
  • 2 lb. russet potatoes, peeled and chopped
  • 2 bay leaves
  • ¼ c. fresh parsley, chopped, plus more for serving
  • Freshly ground black pepper, to taste
  • Sea salt, to taste
  • Coconut milk, for serving


  1. Heat the coconut oil in a soup pot. Add the leeks and sauté over medium-low heat until translucent.
  2. Add the broth, potatoes, bay leaves and parsley and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 minutes. Season to taste with salt and pepper.
  3. Serve in bowls with coconut milk drizzle, parsley or slivered fresh leek and fresh black pepper.