Potato Leek Soup

1 onion

2 russet potatoes

3 red potatoes

2 carrots

4 or 5 leeks

3 tomatoes

4 cloves garlic

Thyme, basil, salt and pepper

2 quarts vegetable stock

1 can coconut milk

olive oil

-Chop half of the onion, both russet potatoes, two leeks, two tomatoes, one carrot and add to pot of vegetable stock. Add 3 cloves of crushed garlic. Boil until everything is cooked. Add thyme, basil, salt and pepper to taste.

-While those vegetables are boiling, chop up the remainder of vegetables and reserve. Put the chopped red potatoes and carrot in a separate pot and boil.

-Take cooked vegetables and stock and blend until smooth and delicious. Return to pot and stir in coconut milk. Leave on low heat to keep warm.

-Heat olive oil with 1 crushed/chopped garlic clove. Add reserved onion, leek, cooked red potatoes and carrot. Add salt and sautee until colors are nice and vibrant. Add to soup along with (uncooked) chopped tomato.

Enjoy!