Easy Potato & Leek Soup

Ingredients:

2 tbsp coconut oil

3 large leeks (white and light green parts only)coarsely sliced

4 cloves garlic crushed

6 medium potatoes peeled and cubed

2 bay leaves

1.5 tsp dried thyme leaves

1.5 tsp sea salt

1/2 tsp ground nutmeg

1/2 tsp pepper

4 c low-sodium veggie broth

2 c unsweetened almond (or cow’s) milk

1 c plain yoghurt (greek or any type is fine, avoid fat-free)

To make: Heat the oil in a large pot over medium heat. Add leeks and garlic and cook a few minutes until leeks softened. Add potatoes, bay leaves, thyme, salt, nutmeg, and pepper and stir to coat. Add broth and milk and bring to a low boil, then immediately reduce to a simmer and cover. Cook for 10-15 minutes or until potatoes tender. Remove from heat. Remove bay leaves, stir in yoghurt.

Blend in stand blender or with immersion blender until smooth. (Careful: hot liquids in a blender can be messy - let the steam escape and hold your lid on!)

Makes about 9 cups (Serves 5).