Potato Leek Soup

Serves: 4

3 tbsp coconut oil
3 large leeks, cleaned well & thinly sliced (white & light green part only - 6 cups chopped)
1/8 tsp salt

Heat oil in a pan, add leeks, salt, saute for 5 minutes in medium flame.

5 medium russet potatoes, peeled and chopped (1 pound and 11.73 ounces - 4 cups chopped)
1 and 1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp ground coriander

Add potatoes thyme, rosemary, ground coriander, saute for 3 minutes.

5 cups vegetable broth
2 bay leaves
1 1/2 tsp salt
1/2+1/8 tsp black pepper powder

Add vegetable broth, bay leaves, salt and black pepper powder, allow it to boil, reduce the heat to low and simmer in low for 30 minutes or until the potatoes are fork tender.

1 tbsp lemon juice
1 cup coconut milk

Remove from heat, remove bay leaves. Stir in coconut milk, lemon juice. Taste for seasonings and add more to taste.

Blend in vitamix in batches. Before blending, set aside few pieces of potato for the garnish. I did this in 2 batches.

Garnish

green onion, chopped
pieces of cooked potatoes
fresh ground black pepper

If not on liquid diet, garnish with desired toppings.

Source: veganhuggs
Yields: 10 cups
Taste Note: Tastes AWESOME