Potato and Leek Soup

Source: Cortney Stanchfield Dear Mr. Parker

Ingredients:

• 6 Red Potatoes, Small Farmer Jones Farm at The Chef's Garden
• 3 Leeks Farmer Jones Farm at The Chef's Garden
• 2 tbsp Plant Butter
• 2 tbsp Olive Oil 
• 2 Celery, Stalks
• 4 Garlic, Cloves, Minced
• 3 cups Vegetable Broth
• 1 cup Coconut Cream
• Turkey Bacon 
• Superfood Blend Farmer Jones Farm at The Chef's Garden
• Himalayan Pink Salt
• Peppercorn Black

Directions:

• Cook bacon in a skillet until crisp, then crumble and set aside
• Heat a large soup pot over medium/low heat and add butter and olive oil.
• Add in the leeks and celery and cook until tender and translucent, stir occasionally to keep from burning or sticking to the bottom of the pot.
• Add in garlic and cook an additional minute while stirring.
• Add in the potatoes and broth, bring to a boil and then reduce to a simmer. Cook until the potatoes are very tender.
• Turn off the heat, add in salt and pepper.
• Use an immersion blender to puree the soup in the pot or blend in batches.
• Stir in coconut cream one 1/2 cup at a time until desired consistency is reached.
• Serve with crumbled bacon and superfood blend.