Potato Leek Soup
Ingredients
- 3 tbl @earthbalance
- 2 bay leaves
- 4 large russet potatoes, chopped
- 3 stalks celery, chopped
- 2 leeks, white only
- 4 cloves garlic
- 8 cups veggie stock
- 13.5 oz full fat canned coconut milk
Preparation
Scrub the potatoes and chop then up with the skin on
Cut the green top and root end off of the leeks, split down the middle, wash the layers well before chopping
Leeks are very dirty
In a large pot melt the butter over medium-high heat
Add the bay leaves and cook for 30 seconds
Add in all ingredients except the thyme and coconut milk
Bring to a boil, reduced to a simmer, cover, and cook for 20 min
Remove bay leaves, add in thyme and coconut milk, blend using an immersion blender or transfer in stages to an upright blender
Follow manufacturers directions on blending hot liquids if using an upright blender
I also added some pan cooked tiny potato cubes and cooked, chopped kale
Serve as just the soup or with those additional toppings
It's also really delicious with a tsp of liquid smoke mixed into the pot before serving