Artichoke Leek Potato Soup

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Ingredients

  • 1 tablespoon of coconut oil
  • 1-2 cloves of garlic                                                   
  • 1-2 leek(s)
  • 2-3 cans of artichokes (in glass jar is best) 
  • 5-6 medium organic yellow or white potatoes
  • one 32 ounce carton of organic vegetable broth
  • 1/2 teaspoon of Celtic Sea Salt
     
  1. Chop the garlic and let set while you cut the leeks.
  2. Cut the top and bottom of the leek(s) off. Slice in half lengthwise and rinse with cool water to remove dirt. Then slice the cleaned leek(s) into one inch pieces.
  3. Add the coconut oil to a large pot and sauté the leek.
  4. Cut the potatoes into small chunks and drain the jars of artichokes.
  5. Add the vegetable broth to the pot and then add the potatoes and artichokes.
  6. Cook on low for 20-25 minutes (until potatoes are relatively soft).                                             
  7. Use an Immersion Blender to blend. I prefer to blend it so that it's not completely smooth.

Helpful Tip:  I prefer Trader Joe's Organic Low-Sodium Vegetable broth because the ingredients are only vegetables and salt.