Vegetarian Classics

Leek and potato soup! Day 356 of our whole food, plant based eating experience.
It’s so easy to make. It’s wholesome and delicious.
What To Do:-
4 medium size leeks, washed well and chopped into small pieces. ( white and light green parts only) 3 cloves of garlic chopped. 2 medium potatoes chopped. 2 cups of vegetable stock. 1 cup coconut milk full fat (or heavy cream). Salt & pepper. Garnish with chives and crispy potato bits. 2 tbsp of cooking oil + a scant 1/4 cup.

1: Sauté leeks, garlic and salt in a medium Dutch oven with cooking oil, until soft and mushy. 30 mins
While the leeks sauté, heat 1/4 cup of oil in a pan, add chopped potatoes and pan fry until brown and crispy. Drain on kitchen paper and sprinkle with salt. Keep warm.
2: Add potatoes to leeks and sauté for 5 minutes.
3: Add stock and bring to a boil. Reduce heat and simmer until the potatoes are soft and falling a part.
4: With a stick blender, blend until smooth.
5: Add coconut milk and heat until hot.
Add pepper and adjust salt.
Sprinkle with crispy fried potato bits and chives.
Serve with homemade bread 🥖
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#leekandpotatosoup

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