Potato Leek Soup

Ingredients:

1 T coconut oil

1 onion, chopped

3 medium leeks, chopped

3 stalks celery or one celery root, chopped

2 cloves garlic, crushed or minced (or more if you love garlic)

1 cup mixed fresh herbs (ie: rosemary, thyme, basil, chives..ect), or 1 T dried Italian Seasoning 

3-4 medium potatoes, peeled and cubed (or use any combination of sweet potatoes, rutabaga, parsnips, turnips, carrots and regular potatoes)

4 cups bone broth, vegetable stock or water

1 can coconut milk

salt and pepper to taste

Directions:
1.  Warm oil in the bottom of a large pot. Add onion, leeks, and celery. Saute over low hear till onions are translucent. (5-10 minutes) Stir in garlic and other spices/herbs and cook for 2 minutes. 

2.  Add potatoes and/or root vegetables and cook about 10 minutes over medium heat till potatoes start to soften. (You could boil or bake the potatoes ahead of time to speed this up)
3.  Add broth and coconut milk. Bring to an almost boil and then simmer about 10 minutes till potatoes/ veggies are super soft. (Add more more less liquid depending on desired consistency).

4.  Blend in blender or use immersion blender till smooth