Leek and Potato Soup

• 1 teaspoon coconut oil or 1 teaspoon mild olive oil
• 2 garlic cloves, crushed
• 2 large leeks, trimmed and well rinsed, then sliced or 11 ounces trimmed leeks
• 3 small baby new potatoes, unpeeled and cubed or 3 ounces cubed baby new potatoes
• 600 ml boiling water
• 3 teaspoons marigold low-sodium vegetable bouillon cubes (to taste)
• 1 (410 g) can cannellini beans, rinsed and drained
• fresh ground black pepper

1. Heat the oil in a pan and saute the garlic for 30 seconds.
2. 2 Add the leeks, cover and sweat for 3 minutes until they start to soften.
3. 3 Tip the potatoes, water and bouillon powder into the pan and stir then cover and simmer for 15 minutes.
4. 4 Add the beans and blend with a handheld blender until fairly smooth.
5. Season with black pepper.

coconut oil, garlic, leeks, baby new potatoes, water, vegetable bouillon, cannellini beans, fresh ground black pepper

Taken from www.food.com/recipe/leek-and-potato-soup-495820 (may not work)