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.
Servings: 4
Calories: 220kcal
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
- Heat coconut oil over medium heat in a large pot.
- Add leeks, garlic, and onion. Stir while cooking until soft, about 5 minutes.
- 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.
- Remove the bay leaf and thyme.
- Using an immersion blender, blend the soup until smooth. You can also blend in a regular blender.
- Mix in coconut yogurt and then season with salt and pepper to taste.
- Simmer for 5 minutes before checking the seasoning and consistency.
- Adjust for the consistency you want - more water to thin out, more time to thicken.
Nutrition
Calories: 220kcal
