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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.
15 minutes to assemble
30 minutes to cook
Total time: 45 minutes
11 cups or 5-6 servings
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
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.

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.