Dairy-Free Potato Leek Soup

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

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

Time

Yield

Directions

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.
Add potatoes, broth and Coconut Milk. Bring to a boil and turn down to a simmer. Simmer until potatoes are tender, about 15 minutes.
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.