Each bite of this hearty soup abounds with a layered complexity: the creaminess of the potatoes; the springy, onion-y notes of the leeks; and the bright green finish of the thyme. Find your deepest soup bowls and fill to the top. Drizzle with olive, top with sea salt, and serve with your favorite crusty bread (ours will be gluten-free) for a perfect winter’s night dinner.

This recipe yields 8 servings

INGREDIENTS

6 russet potatoes, quartered
4 leeks (white part), roughly chopped
4 cups bone broth
1 can coconut milk
1 tablespoon ghee
3 cloves garlic, roughly chopped
1 teaspoon sea salt
¼ teaspoon pepper
3 celery stalks, roughly chopped
3 sprigs of fresh thyme (½ teaspoon dried)

6 russet potatoes, quartered
4 leeks (white part), roughly chopped
950 ml bone broth
1 can coconut milk
1 tablespoon ghee
3 cloves garlic, roughly chopped
1 teaspoon sea salt
¼ teaspoon pepper
3 celery stalks, roughly chopped
3 sprigs of fresh thyme (½ teaspoon dried)

Directions

1. In a large dutch oven, heat ghee over medium heat.
2. Peel and quarter the potatoes.
3. Add potatoes, leeks, celery, bone broth, garlic, salt, pepper and thyme. Bring to a low boil for about 20 minutes or until the potatoes are soft.
4. Using an immersion blender, blend the soup until smooth then add the coconut milk and blend again.
5. Allow the soup to simmer another 20 minutes or until it has thickened to desired consistency.