Leek and potato soup
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Ingredients
3 tbsp coconut oil
4 celery sticks, finely chopped
4 garlic cloves, crushed
1 onion, finely chopped
4 leeks, trimmed and finely sliced
1 tsp fresh thyme leaves
5 potatoes, peeled and diced
600ml vegetable stock
300ml milk
salt and pepper
2 tbsp chopped chives
Method
Melt the coconut oil in a large pan over a medium heat.
Add the celery, garlic, and onion and cook for 5 minutes, until softened.
Add the leek and thyme and cook for 4 minutes, stirring frequently.
Add the potato and stock and stir well. Cover and simmer for 15 minutes, until the potatoes are tender.
Remove from the heat and stir in the milk. Purée with a hand blender until smooth. Season to taste and ensure that the soup is piping hot.
Ladle the soup into warmed serving bowls and sprinkle the chives over the top.
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