Belly Warming Potato Leek Soup
This soup is gluten, dairy, corn, and soy free. It is tasty and filling. A winter treat for the whole family!
Course
Main Dish
,
Sides
Servings
Prep Time
4
servings
10
minutes
Cook Time
20
minutes
Servings
Prep Time
4
servings
10
minutes
Cook Time
20
minutes
Ingredients
3
Tbsp
Coconut oil or ghee
2
medium
Leeks
Cut lengthwise, washed & chopped
5
large cloves
garlic
Roasted (preferred, not required)
2
Bay leaves
1
tsp
Thyme
1
tsp
salt
1/2
tsp
black pepper
2 1/2
cups
vegetable broth
1
can
full fat coconut milk
8
baby red potatoes
washed and quartered, skins on
2-3
chives
to taste
Instructions
In a large soup pot, sauté the coconut oil (or ghee) over medium-high heat.
Add the garlic, bay leaves, thyme, salt and pepper.
Cut the root off of each leek (usually about 1-2″ from the base) and cut off the dark green parts. Slice the remaining portion of the leeks in half lengthwise. Wash the leeks thoroughly (dirt can hide in the layers). Chop the leeks into approximately 1″ slices and add to the soup pot. Sauté for a few minutes until ingredients start to brown.
Add the chicken broth, coconut milk, and potatoes. Bring to a boil.
Reduce heat. Simmer for 15-20 minutes, stirring occasionally.
Using an immersion blender, blend ingredients until smooth. A Ninja blender or Vitamix works well for this too.
Top with chopped chives. Enjoy!