Heat-and-Eat Leek and Potato Soup
Cook time:
7 mins
Total time:
7 mins
Description
Makes about scant 2 quarts to serve 3-4 as a meal and 6-8 as a first course.For a pretty garnish, sprinkle the soup with thinly sliced scallions or a little chopped fresh parsley.
Ingredients
- 1/2 the potatoes (about 2 cups) and all of the leeks (about 1 1/4 cups) from Roasted Spring Vegetables
- 2 cups broth, your choice
- 1 can (13.5 oz) regular coconut milk
- 1 teaspoon dried tarragon
Instructions
- Heat a soup kettle over medium-high heat. Add potatoes and crush with a potato masher or large serving fork. Cut leeks into medium dice and add them to the pot, along with the broth, coconut milk, and tarragon. Bring to a simmer. Serve.