- 6
Ingredients
- 2 tbsp coconut oil
- 3 large leeks, white and light green parts only
- 1 quart chicken or vegetable broth
- 1 pound baby potatoes
- 1 bay leaf
- 1 pound frozen broccoli florets, defrosted and throughly drained
- 2-3 cloves garlic, minced
- Recommended seasonings: salt, black pepper, smoked paprika
- Splash of apple cider vinegar, optional
Preparation
Step 1
Wash leeks thoroughly to remove any dirt or grit, then thinly slice.
Heat a large pot over medium-high heat, add coconut oil. Once oil is melted, add leeks, season with salt and pepper, and stir to combine. Cover and cook for 15 minutes, or until the leeks are soft. Add broth, potatoes, and bay leaf. Season with salt and pepper. Bring mixture to a boil, then cover. Reduce heat to medium-low, and simmer for 15-20 minutes, until the potatoes are fork-tender.
)If using fresh broccoli, would cook it lightly before pureeing potatoes.)
Using a large slotted spoon, transfer potatoes to a bowl. Discard bay leaf. Carefully puree remaining mixture (in batches, if needed) then return to the pot. Puree potatoes, taking care not to over-process them, then add the potatoes to the pot. Turn the heat to medium, add defrosted broccoli and garlic, season to taste, cover, and simmer until warmed throughout.