Potato Leek Soup 12 Recipe

Ingredients
  • 3 peeled and cubed Idaho potatoes (large)
  • 1 finely sliced, washed leek
  • 3 cloves garlic, finely minced
  • 3 tablespoons gfcf margarine OR olive oil
  • 3 tablespoons amaranth flour
  • 1 quart gf chicken stock/broth
  • 1 cup light coconut milk
  • 1 teaspoon dried, crushed thyme leaves
  • Salt and pepper to taste
Directions
Boil the cubed potatoes just until tender. Do not over cook. Drain and set aside. Melt margarine in a large saucepan over medium heat. Add amaranth flour and whisk until the mixture forms a paste. Continue to whisk until the mixture is bubbly and thick, about two minutes. Add leeks and garlic and cook for another two minutes, while continually stirring. Add drained potatoes. Slowly add chicken broth and whisk to mix. Add coconut milk and stir. Add thyme, salt and pepper. Simmer over low heat for 15 to 20 minutes.
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