Description
Discover how to make a rich and comforting Creamy Potato Leek Soup with this easy recipe. Perfect for cozy nights in, learn the steps now!
Ingredients
- 1 cup beef tallow (240 ml)
- 2 leeks, sliced
- salt and pepper to taste
- 1 tablespoon cornstarch (15 ml)
- 1 liter chicken broth
- 800 g Yukon Gold potatoes, peeled and diced
- 480 ml coconut cream
Instructions
- In a large pot, warm the beef tallow over medium heat. Incorporate the leeks and season with salt and pepper to your preference; sauté and stir until the leeks become soft, approximately 15 minutes.
- Combine the cornstarch with the chicken broth; pour this mixture into the pot. Add the diced potatoes and bring the mixture to a rolling boil.
- Mix in the coconut cream; lower the heat and let it simmer until the potatoes are fully cooked and tender, about 30 minutes. Adjust the seasoning as needed before serving.
Notes
- Substitute beef tallow with olive oil for a lighter option.
- Enhance flavor with additional herbs or spices like thyme or paprika.
- Blend a portion of the soup for a creamier texture before serving.
