Updated: Jan 20
Deliciously healthy! A quick and easy supper under 30 minutes. Serve with leafy salad greens and crusty gluten free bread. Yum!
Total 30 min. | prep: 10 min. | Cook: 20 Min. | serves 4-6 (can be double or tripled)
1 Tbsp. olive oil (or coconut oil)
6 large russet potatoes (about 4lbs) 1 inch cubed
2-3 leeks washed and sliced
6-8 cups vegetable broth
1 tsp. Thyme (dried)
1 tsp sea salt
Dash of Pepper (black or white)
1/4 cup Unsweetened Coconut Milk (optional)
On medium heat warm the olive oil, When heated add sliced leeks and saute for about 5 minutes until softened and translucent.
Add the potatoes, broth (enough to cover the potatoes), salt pepper and thyme and bring to a boil.
Reduce heat to low. Partially cover and simmer on low heat for about 20 minutes until the potatoes are tender.
Remove from heat and scoop out about 2 cups of the potatoes (if desired). Then puree the remained potatoes in the broth using a stick blender (or carefully puree using a regular blender). Pour the reserved potatoes back into the puree mixture. Stir to combine and season with additional salt and pepper to taste. Stir in the coconut milk and serve.
Ladle into serving bowls and garnish each bowl with a few herbs such as parsley or thyme.