Ingredients:

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• olive oil or canola oil

• 1 to 3 leeks, chop white and light green parts

• 2 garlic cloves, minced

• 2 pounds of yellow potatoes, chopped

• 4 cups vegetable or chicken stock/broth 

• 2 cups water

• 3 tablespoons thyme

• dash of sea salt

• 1 cup heavy whipping cream*

  • DAIRY FREE: use coconut milk, drain off the liquid first, use the thick milk only

• chives (for topping)

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Directions:

 

1. Add olive oil (to lightly cover to pan bottom) to a large sauce pan or stock pot.

2. Add garlic and leeks, stirring often, heat until soft. Cook on medium-low heat.

3. Add broth and water, stir well and bring to a simmer.

4. Add potatoes and spices, cover and cook for about 20 minutes, until potatoes are tender.

5. Add the coconut milk (or heavy cream) and stir, bring back to a simmer.

6. Let the soup simmer long enough to thicken up a little. If the soup doesn't thicken, add in a roux. 

7. Serve with chives on top.

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Store in an airtight container in refrigerator for up to 3 days. Can be frozen for up to 2 months.

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Allergy free from:

Gluten

Wheat

Dairy*

Egg

Nuts

Fish

Soy