Potato and Leek Soup

(gluten, grain, dairy, and soy free)

2 Leeks
4 tablespoons Extra Virgin Olive Oil
8 - 10 Red Skin Potatoes
6 cups Chicken Stock (or water)
Thyme
1 cup Coconut Milk
Sea Salt and Pepper.


1. Saute the leeks in half of the olive oil until soft.

2. Add potatoes and stock/water, bring to a boil, and skim off anything that develops on top.

3. Simmer until vegetables are soft.

4. Add thyme and other seasonings.

5. Puree soup with immersion blender, or in food processor.  If using regular blender, let cool COMPLETELY before blending.

6. Blend in coconut milk.

Try adding kale and other leafy greens to make this soup even more nutrient dense!