Healthy Potato-Leek Soup (Vegan)

I love this warming soup, it’s just perfect for cold, short winter days!

A warmly satisfying and easy-to-make soup! With only 6 ingredients, this Potato Leek Soup is a perfect any-time meal to warm you up on those cold days. By leaving the skin on the potatoes and slicing the leeks thinly, you get a perfectly rustic, more flavorful soup, and you get to keep the vitamins from the skin! I love this soup for lunch or dinner! Try it, I know you’ll agree!

I like simple stuff, with not that many ingredients 🙂

• 4 spoons coconut butter (oil)
• 3 Leeks, halved and sliced
• 3 cloves Garlic, minced
• 6 cups Veggie Stock
• 6 Russet Potatoes, halved and sliced
• 1 cup Coconut Milk from the can
• Salt & Pepper to taste
• Freshly cracked Pepper to garnish
• Green Onions, sliced for garnish

HOW IS POTATO LEEK SOUP MADE?

1. Cut off the dark green leaves of the leeks, leaving only the white and very light green section of each leek.
2. Rinse the leeks thoroughly to remove any sand or dirt.
3. Cut the unpeeled potatoes in half lengthwise. Slice 1/4 inch thick.
4. Melt the coconut butter over medium-low heat in a large stock pot.
5. Add leeks. Cook leeks until soft, stirring often.
6. Add garlic to the mixture. Cook for 1 minute, stirring often.
7. Add the stock and potatoes to the pot.
8. Bring to boil over medium heat, then reduce to simmer for 20 minutes, or until potatoes are fork tender.
9. Once potatoes are fork tender, remove from heat.
10. Blend it all with a hand blender (or transfer to the big blender)
11. Stir in the coconut milk and stir in salt and pepper to taste.
12. Serve immediately, garnishing each serving with fresh cracked pepper and sliced green onions.

Enjoy 🙂