50min · 6 servings ingredients • 4 leeks, cut into 1" thick pieces • 1 white onion, diced • 2 tbsp minced garlic • 1 tbsp dijon • 4 russet potatoes, peeled and chopped into 6-8 pieces • 4 cups vegetable broth (option to use low sodium) • 5 fl oz can coconut cream • 2 tbsp chives • 2 tbsp olive oil • salt and pepper to taste recipe (makes 6 servings) • 1. add 1 tbsp olive oil to the bottom of a dutch oven over med-high heat • 2. add chopped onions and cook for 5 mins or so until fragrant • 3. add the leeks and cook for another 5 mins • 4. add dijon and a few tbsp of vegetable broth, cook for another 10 mins or so • 5. add the peeled and chopped potatoes, and then the rest of the vegetable broth • 6. cover and reduce heat, simmer for 20 mins or so until potatoes