Leek and Potato Soup

Ingredients

• 2 tablespoons olive oil
• 3 large leeks
• 2 cloves garlic
• 4 large potatoes
• 4 cups vegetable broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 leaf bay leaves
• 1 teaspoon thyme
• 0.5 cup coconut cream
• 2 tablespoons chives

Instructions

1. 1Clean and slice the leeks. Mince the garlic.
2. 2Heat the olive oil in a large pot over medium heat. Add leeks and garlic, sauté until soft, about 5 minutes.
3. 3Peel and chop the potatoes into small cubes.
4. 4Add the chopped potatoes, vegetable broth, salt, pepper, bay leaf, and thyme to the pot.
5. 5Bring to a boil, then reduce heat and simmer for 30 minutes or until potatoes are tender.
6. 6Remove the bay leaf and discard.
7. 7Use an immersion blender to puree the soup until smooth.
8. 8Stir in the coconut cream and heat through, adjusting the seasoning if necessary.
9. 9Serve the soup hot, garnished with chopped chives.
10. 10Enjoy your nutritious Mediterranean-inspired leek and potato soup.