Creamy Potato Leek Soup

Step by step

Method

1. 01

   Cut off the top and bottom parts of the leeks, slice them in half lengthwise, and rinse thoroughly to remove dirt.

2. 02

   Slice the leeks thinly and add them to a large warm pot with ghee and minced garlic. Cook for 5 minutes, stirring often.

3. 03

   Add peeled and chopped potatoes, bone broth, bay leaf, thyme leaves, and salt. Bring to a boil, cover with a lid, and simmer on medium-low heat until potatoes are fork-tender (15-20 minutes).

4. 04

   Remove from heat and blend the soup to your desired texture using an immersion blender or regular blender.

5. 05

   Stir in coconut yogurt. Taste and adjust seasoning with salt and pepper.

6. 06

   Serve with a drizzle of olive oil, ground black pepper, chopped chives, and a slice of garlic-brushed toasted bread.