Potato Leek Heaven in a Bowl

Don't you hate it when recipe writers make you feel like you're totally missing out; simply because the beautiful food you see in the picture isn't sitting on your table?! 

I would never make you feel left out!  

However, I'm not above telling you this soup is so easy and delicious, it's what other soups long to be. Seriously, this soup is too delicious to miss.

So, come on,  what are you waiting for? 

Get in your kitchen and make this soup!!

Start now, and this soup will be ready in time for dinner...

Ingredients:

6 cups of water

6 medium sized red potatoes, peeled and cut into 1'inch pieces

3 leeks, sliced into 1/4 inch thick circles (white flesh only, not stock)

1 large onion, coarsely chopped

2 teaspoons of Sea Salt

2 tablespoons of Olive oil

2 tablespoons of dried Parsley

1/2 teaspoon of Basil

1/2 teaspoon of ground black pepper

1/4 teaspoon of Rosemary

1/4 teaspoon of Thyme

Save for the end:

1/4 cup of Coconut Creme or 1/2 cup of Coconut milk**

2 teaspoons of Sea Salt

1/2 teaspoon of Paprika (optional)

Directions:

In a large soup pot, put the water, potatoes, leeks, onion, oil, and all of the spices. Bring to a boil and allow to simmer until the potatoes come apart easily. This will take about 20 minutes. 

-You probably just got home from a long day. Feel free to go help the kids with homework, check your email, call a friend, or anything fun you want to do. It's impossible to over due this soup, and it totally cooks itself. Come back in a bit and do the last two steps. See you soon....

Now that the potatoes are super tender, separate the liquid from the solids with a strained, but don't lose the important broth! Place a bowl beneath the strainer to catch all the broth that comes off the boiled ingredients. This syrupy white liquid is full of nutrients and starch from the potatoes. 

Puree the solids in a blender or food processor and then place them back in the same pot. They'll be gooey and gelatinous, but you're gonna fix that in a second when you pour the liquid you strained off back into the pot. Stir well, add the remaining 2 teaspoons of salt and the paprika. The paprika is optional for a little added kick. Lastly, stir in the coconut creme or coconut milk. Serve and enjoy! 

See! You didn't miss out after all. There a bowl of this beautiful soup on your table now! 

**This may seem like an odd ingredient, and you're welcome to use whole milk instead, however I rarely use dairy products because consuming too much dairy isn't encouraged as part of a healthy, anti-inflammatory diet. You'll notice how the sweetness and texture of coconut creme brightens this soup recipe up, taking it to the next taste level.