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Potato Leek Soup

Updated: Mar 6

This is a soup that is packed with antioxidants and resistant starch. My dad loved New England Clam Chowder. This is a vegan version of that soup. It is thick and creamy with chunks of potato and leeks. It has no cheese and no dairy, just lots of great fiber, resistant starch and comfort! All food good for the gut:)

1 T avocado oil

2 large onions chopped

2 large carrots chopped

1 bunch celery chopped

4 cloves garlic finely chopped

2 large leeks sliced thin

5 medium potatoes (~5 cups) cubed and cooked and cooled in the refrigerator for at least 8 hours

4 cups veggie stock

1 cup CoCoFir

1 cup coconut milk, just the solid part

1/2 tsp nutmeg

Pepper, salt and thyme to taste

Make sure you clean your leeks, lots of dirt like to hide between the layers. Chop off the dark green parts and save for a later broth. Chop the white part in thin slices and clean thoroughly. Sauté the leeks til tender. This may take about ten minutes. Add the onions, carrots, garlic and celery and seasonings til fragrant - sauté for about 5 min. Add 2 cups of your resistant starch potatoes (these are potatoes that you have cooked the day before or earlier and have cooled in the refrigerator for at least 8 hours) and all the stock.

Simmer for 3 minutes and then with your immersion blender, blend the veggies til chunky smooth. Add your 3 cups of cooked potato, CoCoFir and solid coconut milk. Season and serve with chopped parsley.

I love to add a another green veggie such as a pea, or chopped asparagus. Loving our fiber and resistant starch gives our gut microbes all the opportunity to grow and get stronger, helping us optimize our health and immunity.

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