Servings: 4 servings
Ingredients
- Avocado oil (for sautéing)
- 2 heads of garlic
- 1 large yellow onion (chopped)
- 2 leeks (white and light green parts only, cleaned and sliced)
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 3-4 medium Yukon Gold potatoes (peeled and diced)
- 4 cups bone broth (sub chicken broth or if plant-based, vegetable broth)
- 1 cup full-fat coconut milk
- 2 bay leaves
- ⅛ tsp nutmeg
- Salt and pepper (to taste)
- 1 tsp fresh thyme (finely chopped or ½ tsp dried)
- 1 tsp fresh rosemary (finely chopped or ½ tsp dried)
- Fresh herbs (for garnish - we used chives and thyme)
Instructions
- Prepare the Garlic for Roasting: Preheat your oven to 400°F (200°C). Take the heads of garlic and cut off the top to expose the tops of the garlic cloves. Drizzle with a bit of avocado oil, then wrap the garlic heads in parchment paper. Place them in a baking dish in the oven and roast for about 30-35 minutes or until the cloves are soft and slightly caramelized. Set aside to cool.
- Sauté the Onion and Leeks: Heat a bit of avocado oil over medium heat in a large soup pot. Add the chopped yellow onion and sliced leeks. Sauté for about 5-7 minutes, or until they're soft and translucent. Stir occasionally to ensure they don't brown.
- Add the Aromatics: Add the roasted garlic (you can just squeeze the soft garlic out of the skins directly into the pot), Italian seasoning and garlic powder to the pot. Stir well to combine, about 1 minute.
- Mix in the Potatoes: Add the potatoes to the pot. Stir everything together so the potatoes are well-coated with the oil and herb mixture. Cook for about 3-4 minutes to start softening the potatoes slightly.
- Pour in the Liquids and Simmer: Add the bone broth, coconut milk, bay leaf, and nutmeg to the pot—season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat to low. Let it cook uncovered, stirring occasionally, for about 20-25 minutes or until the potatoes are completely tender.
- Blend the Soup: Remove the bay leaf once the potatoes are soft. Use an immersion blender directly in the pot to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend less. If you don't have an immersion blender, carefully transfer the soup in batches to a blender to puree, then return it to the pot. Note: high-speed blenders will produce a smoother texture.
- Adjust Seasonings and Serve: Give the soup a final taste, adjust the salt and pepper, and stir in fresh thyme and rosemary.
- Garnish and Enjoy: Ladle the soup into bowls. Garnish with fresh chopped herbs such as chives and thyme. A drizzle of avocado oil or a swirl of coconut milk can add extra richness.