Ingredients
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1 tablespoon canola oil
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3 garlic cloves, minced
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2 shallots, minced
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3 medium organic leeks, rinsed and sliced (white and light green parts only)
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1 cup organic chicken or 1 cup vegetable broth
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1 1/2 cups wild oats organic nonfat milk
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2 teaspoons thyme
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sea salt
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fresh ground black pepper
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1/4 cup fresh chives, chopped
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1 large carrot, peeled and diced
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1 lb organic yukon gold potato, peeled and chopped into 1-inch pieces
Instructions
- Heat oil in a large soup pot. Add garlic, shallots, carrots and leeks. Cook for 5 minutes, or until soft.
- Add potatoes, broth and milk. Bring to a boil, then turn down to a simmer and cook for about 25 minutes, or until potatoes are fork-tender.
- Blend until smooth with an immersion blender or in small batches in a standard blender.
- Adjust seasoning to taste. Serve warm garnished with chives.