Potato Leek Soup

1

Prep: Peel and chop your potatoes into 1 inch pieces. For the leeks, cut off the root and the dark green tops. Then, cut in half lengthwise. Put the halves face down and then roughly slice. If you find some dirt in-between after the chopping, just give them a little rinse. Save the dark leafy parts for homemade stock.

2

In a large stock pot on medium-low heat, heat the butter and olive oil.

3

Add the onion, leeks, garlic, sea salt, pepper and sauteé for 5 minutes. Add a few tablespoons of broth or water if needed.

4

Add the potatoes and cook for another 3-5 minutes.

5

Add the broth, water, bay leaves and lower the heat.

6

Cover and simmer for 20-25 minutes or until the potatoes are soft.

7

Remove the bay leaves.

8

If you have a hand-held immersion blender, blend the soup until it’s smooth and creamy. If not, use a blender and blend in batches (then put back in the pot).

9

Add the coconut milk and bring the soup to a simmer for about 10 minutes. Taste and add more seasoning if needed.

10

Serve with chives sprinkled on top. Add more coconut milk for serving if desired.

11

Store leftovers in an air-tight container in the fridge for up to 3 days. Freeze for up to 3 months.

12

Substitutions: To make vegetarian use vegetable stock instead of chicken stock.