This can be made with either potatoes or jicama. Both have a similar flavor profile, but the texture varies greatly. Cubed jicama will keep it's form, so consider grating or shredding it for a creamier consistency.
2 lbs leeks, washed & thinly sliced white and green parts separated
sea salt to taste
2 tbsp butter
1-3 c mushrooms (oyster, button, etc... pickled chantrelles are heavenly)
1 sliced zucchini
3 - 5 cloves garlic, minced
1.5 tsp. ground white pepper
3 tsp ground black pepper
2 tsp. ground coriander
1 tsp. fennel seeds
1 1/2 lb. chopped potatoes OR 1 1/2 lb. jicama, either shredded or cubed (1" or smaller)
4 c. vegetable broth
1 can coconut milk
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Combine dry spices in a small skillet, and toast until fragrant. Set aside.
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In a large pot over medium heat, heat enough oil to thinly coat the bottom of the pot. Add in leek greens and stir, frying until golden and crispy, about 6 minutes. Transfer fried leeks to a plate.
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Return pot to medium-high heat and melt butter. Add in remaining leeks, zucchini, mushrooms, and a pinch of salt, and cook, stirring occasionally, until softened, slightly golden, and volume has decreased by over half, about 20 minutes.
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Push vegetables to the sides of the pot and add in 1 tablespoon oil more. Add garlic and dry spice mixture. Stir until mixed and spices are fragrant. Taste and correct seasoning.
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Add potatoes or jicama and broth and bring to a boil. Reduce heat to medium-low, cover pot with a lid, and let cook until potatoes are falling apart, about 30 minutes. Jicama will not fall apart like potatoes. The cooking instructions are the same, just check that it's of a palatable consistency.
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Remove from heat and stir in 2/3 c coconut milk. Use a potato masher to partially mash potatoes to desired consistency (this won't work w/ jicama).
Serve soup topped with a swirl of coconut milk, some fried leek greens, and maybe a sprinkle of Parmesan.