Ingredients
3 large leeks, chopped
3 garlic cloves, minced
3 medium potatoes, chopped
4 cups vegetable bouillon
2 cups almond or coconut milk
1/2 cup coconut cream
2 tbsp. extra virgin olive oil
salt / pepper
ground nutmeg (garnish)
Directions
Heat oil and sauté garlic and leeks on low-medium heat for about five minutes. Meanwhile, prepare two bouillon cubes in four cups of water in a large pot, bring to boil then set aside. Once leeks and garlic are ready, add to bouillon, add potatoes, salt, pepper. Put back on heat, bring to boil, then lower to a simmer and cover for 30 minutes.
The potatoes should now be tender. Either use an immersion blender, or add to food processor until smooth. While mixing, incorporate milk and cream. Serve with a pinch of nutmeg.
