Ingredients
3
leeks, chopped 8
medium potatoes, cubed 1 tablespoon
coconut oil 1 teaspoon
salt 1 can
full fat coconut milk 1 quart
broth (chicken or vegetable)Yields:
Additional Notes
Roast leeks and potatoes with oil and salt at 350° until potatoes are golden brown and soft, about 40 mins. In 2-3 batches blend potatoes, leeks, broth and coconut milk in food processor until smooth, adding water as needed to get desired consistency. Garnish with herbs and serve. (Recipe♦385)