This recipe was given by Jacqueline S.
Allergy Information: Free from the top 9 allergens (except coconut) (eggs, dairy/milk, peanuts, tree nuts, soy, wheat, sesame, fish, shellfish) CONTAINS COCONUT
This recipe was developed by my dad and it is a super comforting and hearty soup perfect for the colder seasons. We love to make it for the holidays and it is delicious!
Ingredients:
½ White Onion (Optional)
4 Trimmed Leek Stems
6 Medium Potatoes
2 cups Coconut Milk (Make sure to use unflavored coconut milk, like So Delicious.)
2 tablespoons Extra Virgin Olive Oil
6 cups (1 ½ quarts) Homemade or Store-bought Chicken or Vegetable Stock
¼ teaspoon White Pepper
Kosher Salt
Steps:
Dice the onions, chop the leeks (make sure to wash and peel them well beforehand), and peel and dice the potatoes.
Saute/sweat the onions and leeks in a pan with olive oil on medium until translucent/wilted (about 5 min) to help release the flavor.
Put the onions, leeks, and potatoes in a stockpot with the chicken/vegetable broth.
Season with salt and white pepper.
Cook/simmer the soup for 3-4 hours on medium (Do not boil it!) until the potatoes are tender and crumble easily.
Take the soup off the heat and use an immersion blender or a normal blender (be very careful of hot splashing soup!) to puree the soup until smooth.
Refrigerate overnight to let the flavor develop.
Reheat the soup to a simmer and add the coconut milk until it reaches a creamy soup consistency.
Add more salt (it varies depending on the salt content of your broth) and white pepper to taste.
Garnish with chopped green onions. Serve warm and enjoy!
Jacqueline's Bio:
Hi, my name is Jacqueline See-Tho. I am 16 years old and a junior in high school from California. I have lived with food allergies to eggs, milk, tree nuts, and peanuts my entire life. I love to cook, bake, and test new recipes. Some of my other passions include traveling, dance, singing, and theatre. In my free time, I like to listen to music, play with my dog, read, and write. This is my second year being on FARE’s Teen Advisory Group, and I’m really excited to be the leader of the Chef Committee for the Cooking with Food Allergies project this year.
