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Dairy-Free Potato Leek Soup

This hearty and satisfying soup is good hot or cold, puréed or not.  Andre Prost Coconut Milk gives a creamy texture and flavor, without the problems of dairy.
TIME
15 minutes to assemble
30 minutes to cook
Total time: 45 minutes
YIELD
11 cups or 5-6 servings
INGREDIENTS
3 tablespoons olive oil, plus extra for garnish
1 1/2 lbs sliced and washed leeks
1 cup celery, chopped
1 tablespoon chopped garlic
1 teaspoon salt
Fresh cracked pepper
2 teaspoons fresh chopped thyme or 3/4 teaspoon dried
1 large bay leaf
1 1/2 lbs Yukon gold potatoes, peeled and rough chopped
1-32 oz box chicken broth
1-13.5 oz can Coconut Milk (found in the baking section)
Garnish: chopped chives or dill
DIRECTIONS
Step 1
Heat oil in a soup pot over a medium-high heat. Add leeks, celery, garlic and salt. Add pepper to taste. Sauté until vegetables are soft. Add thyme and bay leaf, cook 1-2 minutes or until fragrant.
Step 2
Add potatoes, broth and Coconut Milk. Bring to a boil and turn down to a simmer. Simmer until potatoes are tender, about 15 minutes.
Step 3
Using a blender*, purée small batches of soup at a time. Blending until all soup is puréed, or only blending half of the soup, if some chunks are preferred. Adjust salt and pepper. Serve, garnished with chopped chives, dill or a drizzle of olive oil.
*TEST KITCHEN TIP:

To prevent burns, make sure center circle of blender top is off (open) so steam can escape, as soup is blended.  If your blender top does not have a removable center circle, than leave the blender top a bit askew so steam can escape. 

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