Potato Leek Soup is a lot like April in Montana: there's a little bit of spring but also a little winter is holding on. The leeks are fresh and green. The potatoes are hearty and satisfying.
This recipe includes milk. If you would rather use cream, please do so! You can also cut the milk back and use more potato water or bone broth to get the same consistency. If you want to get rid of the milk all together, I suggest using only about 1/4 cup of coconut milk and more potato water. If you are using a plant-based milk, be sure it is unsweetened and not flavored.
If you make some Potato Leek Soup, tag me with a photo on Facebook or Instagram so we can all see how it turned out.