This Leek & Golden Potato Soup takes your classic creamy potato soup to the next level. With more leeks than potatoes, the result is a bright and silky base that has delightful texture. Serve with a toasted GF baguette for the perfect cozy fall meal.
1: In a large dutch oven or soup pot, toss in coriander over medium-high heat until fragrant for about 1-2 minutes. Remove and set aside.
2: Add oil and toss in onion, garlic, and half of the leeks. Stir and cover for 3 minutes.
3: Add remaining leeks and stir. Add 1/2 cup water. Cover and cook until leeks are slightly golden, about 10 minutes, stirring 2-3 times to prevent sticking.
4: Add broth, bouillon, coriander, salt, and pepper. Stir.
5: Add potatoes and bring to boil.
6: Reduce heat to medium-low, simmer until potatoes are tender, about 15 to 20 minutes.
7: Ladle out 1/4 of soup and reserve for later.
8: Puree remaining soup in a blender until smooth in 2-3 batches.
9: Place soup back on the stove and add in reserved soup. Warm on low while whisking in coconut milk.
10: Remove from heat and whisk in apple cider vinegar.
11: Garnish with a drizzle of olive oil and chopped chives.
