Ingredients (6 servings)

• 2 tablespoons of butter or olive oil
• 4 large leeks (white and light green parts only)
• 2 tablespoons of minced garlic
• 6 large yellow potatoes
• 7 cups of vegetable broth
• 2 teaspoons of chopped fresh thyme
• A can of full fat unsweetened coconut milk (~13.6 oz)
• Salt and pepper to taste
• Chopped fresh chives to garnish

Instructions

1. Heat the butter/oil in a large soup pot over medium-high.
2. Chop the leeks, then peel and chop the potatoes.
3. Add the leeks and minced garlic to the soup pot and saute until the leeks begin to soften and wilt.
4. Add in the potatoes, broth, and thyme. Bring it to a boil, then cover, reduce the heat to low, and simmer for 15 minutes or until the potatoes are soft and easily pierced with a fork.
5. Using an immersion blender, blend the soup until smooth. Then stir in the coconut milk and salt and pepper.
6. Dish it up and top off  each serving with the chopped chives and some crispy gluten free garlic toast.