Leek & Potato Soup

• 6  - Yukon Gold potatoes
• 2  - white onions
• 3  - leeks
• 3 cloves - garlic
• 2 tablespoons - ghee
• 4 cups - vegetable broth
• 2 cups - water
• ½ cup - coconut milk
• 2 tablespoons - fresh thyme leaves
• 1 tsp - salt
• 1 tsp - pepper
• 1  - bay leaf

Instructions

1. Dice two onions. Wash leeks and cut white and lightest green parts into rings. Finely chop garlic. Wash and rough chop potatoes, leaving the skin on.
2. In a large pot, melt 2 tablespoons ghee. Add in diced onion and chopped leeks, cooking for 8 to 10 minutes. Add garlic and cook another 2 minutes. Add in fresh thyme, salt and pepper, stir and add potatoes to the pot. Add vegetable broth, water and bay leaf.
3. Bring pot to a boil and continue stirring to release starch from potatoes. Continue cooking until potatoes are soft and cooked through, about 15 to 18 minutes. Remove bay leaf and add coconut milk.
4. Remove pot from heat. Using an immersion blender, blend the soup until a smooth consistency is reached. Taste and add more salt and pepper, as needed. Serve.