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- 2 medium leeks, roughly chopped
- 4 cloves minced garlic
- 4-6 medium Russet potatoes, peeled and diced
- 4 Tbls olive oil
- 2 quarts vegetable stock
- 1 Tbls chopped fresh thyme
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 cup unsweetened coconut milk
In a large stock pot, heat olive oil over medium heat. Add leeks, sauté 5 minutes stirring constantly. Add garlic, sauté another 2-3 minutes. Add potatoes and cook 5 minutes. Add stock, cook until potatoes are tender, 15-20 minutes. Add thyme, cook another 5 minutes. Remove from heat. Ladle small batches of soup into a blender, pouring blended mix into another pot. Add cream, salt and pepper to taste.Recipes Home
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