The original recipe called for a can of light coconut milk. I never purchase light coconut milk since it is really only a mixture of regular coconut milk and water. Buy a can of the regular, add your own water, and save.
Potato Leek Soup
1 Tablespoon olive oil
2 cloves garlic, minced or pressed
1 large or 2 medium leeks (white part), sliced
3 medium organic potatoes, peeled and diced
4 cups chicken broth
3/4 cup unsweetened coconut milk
3/4 cup water
1 teaspoon oregano
1/2 teaspoon pepper
pinch of sea salt (or to taste)
pinch of cayenne (optional)
1/4 teaspoon dried thyme
In a soup pot over medium heat, heat olive oil. Add garlic and leeks. Cover and cook about five minutes until leeks are soft.
Add potatoes and stir to mix. Add broth and spices. Bring mixture to a boil. Reduce heat to medium-low and simmer until potatoes are soft, about 15 to 20 minutes.
Puree using immersion blender. If using a regular blender, let mixture cool slightly. Transfer to blender in small quantities so that blender does not overflow. Return to soup pot.
Add coconut milk and simmer 10 minutes to blend flavors. Taste and adjust seasoning.
Serves 4
Adapted from a recipe found on quantumvegan.com
