Ingredients:
2 tbsp coconut oil or butter
3 leeks, white and light green parts only, sliced
2 garlic cloves, minced
4 medium potatoes, peeled and diced
1.2 L vegetable or chicken stock
Salt and pepper to taste
½ cup coconut milk
Chopped parsley
Method:
Heat oil in a large pot. Sauté leeks and garlic until soft. Add potatoes and stock, bring to boil, then simmer for 20–25 minutes. Blend with a stick blender until smooth. OR use a potato masher for a chunkier consistency, season, and garnish with parsley.
NB. This soup can be made earlier in the day. Allow to cool & blend in a food processor, blender or a Nutri bullet.