# Potato Leek Soup

> A healthy version of the classic potato leek soup. Coconut oil and coconut yogurt are used in place of the butter and cream.

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/potato-leek-soup-recipe/

- Cuisine: American
- Course: Soup
- Time: prep 10 min, cook 30 min, total 40 min
- Serves: 4

## Ingredients

- 2 tbsp coconut oil
- 4 leeks, white parts only (chopped)
- 1 small onion(s) (chopped)
- 2 cloves garlic (minced)
- 2 pounds russet potatoes (chopped)
- 6 cups stock, vegetable or chicken
- 1 bay leaf
- 1 sprig thyme
- 1 cup coconut yogurt
- salt and pepper (to taste)

## Instructions

1. Heat coconut oil over medium heat in a large pot.
2. Add leeks, garlic, and onion. Stir while cooking until soft, about 5 minutes.
3. Add potatoes, stock, bay leaf, and thyme. Bring to a boil then reduce to low heat. Simmer for 20 minutes or until potatoes are soft.
4. Remove the bay leaf and thyme.
5. Using an immersion blender, blend the soup until smooth. You can also blend in a regular blender.
6. Mix in coconut yogurt and then season with salt and pepper to taste.
7. Simmer for 5 minutes before checking the seasoning and consistency.
8. Adjust for the consistency you want - more water to thin out, more time to thicken.

## Nutrition per serving

- Calories: 357
- Carbohydrates: 62 g
- Protein: 8 g
- Fat: 10 g
- Saturated fat: 8 g
- Fiber: 5 g
- Sugar: 8 g
- Sodium: 1035 mg