Warm up with this creamy potato leek soup topped with golden mushrooms and fresh parsley oil. Dairy-free, nut-free, and egg-free — a cozy fall recipe everyone can enjoy.
Creamy Potato Leek Soup with Sautéed Mushrooms & Parsley Oil
Ingredients
2 tbsp olive oil
2 large leeks, white and light green parts only, cleaned and sliced
3 cloves garlic, minced
1 ½ lbs small gold potatoes, peeled and diced
4 cups vegetable broth
1 cup unsweetened coconut milk
1 tsp salt (more to taste)
½ tsp black pepper
½ tsp dried thyme (or 1 tsp fresh)
1 tbsp olive oil
8 oz mushrooms (cremini, button, or mix), sliced
Pinch of salt & pepper
½ tsp balsamic vinegar (optional, adds depth)
¼ cup fresh parsley leaves, packed
¼ cup olive oil
Pinch of salt
Instructions
In a large pot, heat olive oil over medium heat.
Add sliced leeks and cook 5–7 minutes until soft and fragrant.
Stir in garlic and cook 1 minute more.
Add potatoes, broth, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are fork-tender.
Use an immersion blender (or transfer carefully to a blender) and blend until smooth and creamy.
Stir in coconut milk. Taste and adjust seasoning.
In a skillet, heat olive oil over medium-high heat.
Add mushrooms, spread them out, and let cook undisturbed 3–4 minutes for golden edges.
Stir, season with salt and pepper, and add balsamic vinegar if using. Cook until deeply browned.
In a small blender or mortar & pestle, blend parsley, olive oil, and salt until smooth and bright green.
Ladle soup into bowls.
Top with a spoonful of mushrooms and a drizzle of parsley oil.
Finish with extra cracked black pepper and crusty bread on the side.
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