Potato leek soup

I know I’ve expressed my love for soups and chili’s per IG and FB. Just in case you missed it I’m the type of person who’ll eat soup/chili year-round with a huge smile and a belly full of warm loving. Also, if you know me, you’ll know I’m super obsessed with potatoes. Anything potato is a win with me. This soup is the perfect combo of potatoes and other yummy veggies and herbs. Everything about this soup is magical from the chunks of potatoes to the light crisp bite of the leeks and the light hint of coconut milk.

I created this soup recipe in the beginning of my lifestyle change. I was a little worried about the coconut milk taste (I hate coconuts). Thank God I did because it gave it that creaminess I was looking for. The coconut milk was extremely light not over powering at all just how I like it. it’s a must have in the soup department for sure. I love how the mesmerizing aroma fills the house. Pair it with some sweet corn bread and you’ll have a party in a bowl instantly!

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Potato leek soup

What you will need

• 6-8 Yellow potatoes

• 1 Stock of leek

• 1 Carrot

• 1 Onion

• 1 Bundle of kale

• 2 Cups coconut milk

• 4 Cups of water ( or as needed)

• 2 Tbsp of tapioca flour

• 2 Tbsp parsley

• 1 Tbsp garlic powder

• 1 Tbsp onion powder

• 2 Tbsp grape seed oil

• Salt TT

• Pepper TT

Preparation

• Wash and Chop all veggies

• In a separate skillet saute' veggies

• Get oiled pot nice and hot on Med. whisk in tapioca until you form a paste

• whisk water and milk into paste

• Add veggies and let boil down for 20 mins. or until veggies are tender

• Season it up and enjoy!