Leek and Potato Stew
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
A comforting, creamy stew brimming with tender leeks and potatoes, enriched with vegetable broth and fresh herbs for a warming, wholesome meal.
Ella x
Ingredients
- 4 mediumleeks(white and light green parts, sliced into rings)
- 500 gpotatoes(diced into 2cm cubes)
- 1 Lvegetable broth
- 1 mediumonion(finely diced)
- 3garlic cloves(minced)
- 30 mlolive oil
- 3thyme sprigs(fresh)
- 1bay leaf
- 5 gsalt(to taste)
- 3 gblack pepper(to taste)
- 200 mlcoconut milk
- 15 gfresh parsley(chopped for garnish)
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened and translucent, about 3 minutes.
Tip: Stir occasionally to prevent browning and ensure even cooking.
- 2
Add the minced garlic to the pot and stir constantly for about 1 minute until fragrant.
Tip: Be careful not to burn the garlic as it will become bitter.
- 3
Add the sliced leeks to the pot and sauté for 5 minutes, stirring gently until they begin to soften.
Tip: Leeks can harbour soil between layers, so rinse them thoroughly before slicing.
- 4
Pour in the vegetable broth and add the diced potatoes, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes until the potatoes are completely tender.
Tip: The potatoes should break apart easily when pressed with a spoon.
- 5
Stir in the coconut milk and season generously with salt and black pepper. Simmer for another 3-5 minutes to allow the flavours to meld.
Tip: Taste and adjust seasonings as needed for your preference.
- 6
Remove the thyme sprigs and bay leaf before serving. Ladle the stew into bowls and garnish with fresh chopped parsley.
Tip: A drizzle of good quality olive oil on top adds extra richness and flavour.
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