Perfectly suited for a hot summer day, this chilled potato and leek based soup is absolutely delicious! Plus, Brave Broth adds a healthy spin!
INGREDIENTS
- 2 Tablespoons Avocado Oil
- 1 Yellow Onion, diced
- 3 Leeks, washed well & chopped
- 3 Medium Russet potatoes, peeled & diced
- 4 Cups of Brave Broth
- Salt & Pepper, to taste
- ½ Cup Coconut Cream
- 1 Bunch Chives, finely minced
- Green Onion, chopped for garnish
DIRECTIONS
- Heat a large pot on Medium Heat. Add the avocado oil, then the onions and saute until translucent. Add in the leeks, and saute until they soften, about 5 minutes. Add in the potatoes and bone broth. Season with salt and pepper.
- Bring the mixture up to a simmer, and reduce heat to low. Cover and cook until potatoes have softened and are tender. Use an immersion blender to blend into the mixture into soup. You can also use a regular blender in smaller batches, being careful of the steam. Add the coconut cream to the blender to combine very well.
- Let the soup cool down to room temp and chill in the fridge. Serve with chives, green onion & extra splash of coconut cream. Enjoy!