Leek & Potato Soup

Best enjoyed with working tastebuds.

What You’ll Need:

4 large Leeks, cleaned and chopped

2 large Yukon Gold Potatoes, peeled and diced

1 small Onion, diced

3 Garlic Cloves, sliced

4 Celery Ribs, sliced

½ Lemon, zest and juice

2 Tbsp. Za’atar 

4 C. Chicken Stock

½ C. full fat Coconut Milk or Heavy Cream

2 Tbsp. Butter

2 Tbsp. Olive Oil

Salt and Pepper to Taste

What To Do:

In a large pot over medium-high heat, melt butter with olive oil and sauté leeks, garlic, onion, celery, salt, and pepper until leeks become soft, about 12 minutes, adding lemon zest, juice, and za’atar halfway through. Turning the heat down to medium-low, add potatoes and stock, and allow your soup to simmer until the potatoes are very tender. Lastly, turn off the heat and add in the coconut milk. Transfer soup to a blender and blend until smooth. Serve hot.