Creamy Potato and Leek Soup

Sometimes, the simplest meals can turn out to be the best. This potato leek soup is definitely one of them. It has the dreamiest, creamiest texture and is both filling and delicious. Served with some chives and olive oil.

Ingredients:

• 4 large potatoes

• 1 leek

• olive oil

• ¼ onion

• 2 garlic cloves

• 1/4 cup of canned coconut milk

Topping: chives, olive oil.

Directions:

1. Wash the vegetables. Cut the onion into cubes and mince the garlic cloves. Peel the potatoes and cut them into smaller pieces. Wash the leek thoroughly and slice it.

2. In a pot, heat some olive oil, then add the onion and garlic. Cook for about 5 minutes, stirring occasionally.

3. Add the potatoes and leek to the pot.

4. Pour in enough water to cover the vegetables and let it cook over medium heat for about 25-30 minutes, or until the potatoes are soft.

5. Season with salt and pepper. Add the coconut milk and blend the soup until smooth.

6. Serve with chopped chives and a drizzle of olive oil.

Enjoy!