Portions: 6 Total Time: 40 minutes
INGREDIENTS
- 2 large leeks, sliced
- 1 yellow onion, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 5 potatoes
- Vegetable Broth or Chicken broth(about 2 cups)
- 1 teaspoon dried thyme
- 2 bay leaves
- ½ cup coconut cream
- salt and pepper to taste
Optional: Top with croutons or more coconut cream
INSTRUCTIONS
- Thinly slice the leeks and add to a large bowl. Fill with water and rinse well until the water is clear and has no dirt or impurities.
- Heat olive oil in a large pot over medium high heat. Add the onion and garlic and fry for 3 minutes until fragrant and translucent. Add in the leek and potato and fry for an additional few minutes.
- Pour in enough broth to just reach the level of the vegetables (you don’t want to cover the vegetables or it will come out too runny). Add the thyme and bay leaves, pop the lid on and simmer for 35 minutes or until potatoes have softened.
- Season with salt and pepper then blend until smooth.
- Turn off the heat and mix through the coconut cream.
- Garnish with more coconut cream, croutons, thyme, or black pepper. Serve immediately and enjoy!