Potato Leek Soup
I will admit that I love soup in the winter. A bowl of it makes a great lunch or a coffee mug full makes a great snack. This soup is so creamy, hearty and tasty. I was craving soup and baked potatoes and this is what I made. It is easy to make and very filling. If you add some of the suggested toppings, you take the soup to another level!
1 leek sliced 1 russet potato
1 tablespoon coconut oil 1 clove garlic
3 cups of chicken stock ½ teaspoon salt
¼ teaspoon pepper
Prep Time: 5 minutes
Cook Time: 30 minutes
Slice leek and rinse in a bowl of water to remove any sand. Remove leek and dry on a dishtowel. Peel and dice the potato. Mince the clove of garlic.
Sauté the leek in butter over medium low heat. Cook for 5 minutes. Leek will get soft and start to fall apart. Add garlic and cook 3 minutes.
Add potato, stock, salt and pepper to the leek and garlic, stir. Bring to a boil and then simmer for 20 minutes. Blend soup in a blender or with an emersion blender until smooth. Serve hot.