Potato Leek Soup 12 Recipe

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.