Leeks and Potato Soup

Leeks and potato soup can be served hot or cold. The version of this recipe is prepared by using coconut milk instead of heavy cream or half and half as part of improving healthy eating habits used in my cooking. I even omit the bacon fat and use coconut oil instead. The chicken broth is used adding more flavor to this soup. My garden is in full bloom with chives and leeks, so this is a good time to make this soup.

Ingredients:
2 tbs coconut oil
1 leek, white part only, sliced
1 stalk of celery, sliced
1/2 onion, finely chopped
1 garlic clove, minced
1/2 lb. potato, peel and chopped
2 cups chicken broth
1 cup coconut cream or milk
Salt and pepper to taste
Garnish with chopped chives

Directions:
Heat coconut oil in a large saucepan and add leeks, celery, garlic, and onions. Cook and stir occasionally over low heat for 15 minutes or until all vegetables are softened but not browned.

Add potato and chicken broth and bring to boil.

Reduce heat and allow to simmer (covered for 20 minutes).

 

Allow the soup to cool a little before pureeing in a blender or food processor. Return the soup to clean pot.

Bring the soup gently back to boil and stir in the coconut milk. Season with salt and pepper. Ladle soup in a terrine or single serving bowl garnished with chopped chives.