Ingredients
3 celery ribs, chopped2 medium onions, chopped3 medium leeks (white portion only), chopped1 medium green pepper, chopped6 garlic cloves, minced2 tablespoons olive oil4 medium potatoes, peeled and cubed2 cans (14-1/2 ounces each) vegetable broth1/2 teaspoon pepper1/4 teaspoon salt1/2 cup coconut milk, optional 2 green onions, chopped
Preparation
In a nonstick Dutch oven, saute the celery, onions, leeks, green pepper and garlic in oil until tender. Add the potatoes, broth, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender, stirring occasionally.
Puree soup to desired consistency using an immersion blender. Or, cool soup slightly and puree in batches in a blender. Return to pan. If desired, stir in coconut milk. Cook and stir until heated through. Sprinkle with green onions.
