Winter is the season for hearty and warming soups, and this crowd pleasing potato leek soup will become a standard in your kitchen this season. We made a double batch that sold out in two hours (this recipe makes four servings) and made another double batch that sold out again! The great thing about this recipe is its variability - no leeks? Use green onions. And it will work with virtually any kind of potato. No coconut milk? Use any kind of alternative milk (unsweetened) or regular milk if you don’t mind dairy. We definitely recommend an immersion blender to get the creamiest consistency.

Ingredients:

2 Tablespoons avocado oil

2 medium leeks, or 6-7 stalks of green onions (white and green parts) chopped

3 cloves garlic, minced

1/2 cup white wine

1 teaspoon dried thyme

2 pounds potatoes (we recommend Yukon Gold) peeled and cubed

3 cups vegetable broth, 1-2 cups more if needed

1 cup full-fat coconut milk (or any creamy, unsweetened alternative) salt & pepper to taste chopped fresh chives for garnish

Coat the bottom of a large pot with oil, warm over medium heat. Add leeks (or green onions) to hot oil, and stir for 5 minutes, until they are soft (less time needed for green onions). Stir in garlic and saute with onions until fragrant. Add wine and thyme. Bring to a low simmer and cook for 4-5 minutes. The volume of liquid will reduce by about half and the alcohol will cook off as well.

Stir in the potatoes, broth and coconut milk. Raise the heat to an active simmer, then lower the heat and allow to cook uncovered until the potatoes are tender (about 15-20 minutes). Remove pot from heat. Blend using an immersion blender, food processor or blender to desired consistency - careful not to blend too much, otherwise it will become sticky.

Return soup in pot to the stove, re-heat slowly, adding more broth to adjust consistency if needed, and salt and pepper to taste. Ladle into bowls and garnish with chives. Serve hot with thick crackers or a good crusty bread.

Find all these ingredients at the Homestead Market at 972 Golden Gate Canyon Road, Black Hawk. The Holistic Homestead is OPEN Wednesday - Thursday 10 a.m. - 4:30 p.m. and Friday - Saturday - Sunday 10 a.m. - 6 p.m. Enjoy delicious fresh, hot, cooked from scratch meals at our cafe NOW OPEN inside the Market and serving dine-in or take out every Friday, Saturday and Sunday from 11 a.m. - 4 p.m.