Potato Leek Soup

Monday, June 04, 2007

1 onion

2 russet potatoes

3 red potatoes

4 or 5 Leeks

3 tomatoes

4 cloves garlic

Thyme, basil, salt and pepper

2 quarts vegetable stock

1 can coconut milk

Olive oil

-Chop half of the onion, both russet potatoes, 2 leeks, 2 tomatoes and add to pot of vegetable stock. Add 3 cloves of crushed garlic. Boil until everything is cooked. Add thyme, basil, salt and pepper to taste.

-While those vegetables are boiling, chop up the remainder of vegetables and reserve. Put the chopped red potatoes in a seperate pot and boil.

-Take cooked vegetables and stock and blend until smooth and delicious. Return to pot and stir in coconut milk. Leave on low heat to keep warm.

-Heat olive oil with 1 crushed/chopped garlic clove. Add onion, leek and cooked red potatoes. Add salt and sautee until colors are nice and vibrant. Add to soup along with (uncooked) chopped tomato.

Enjoy!