Creamed Leek & Potato Soup with Chili

So I've been on a health and fitness journey recently as, well, I've gained a little extra weight which I want to lose! I've been eating healthy during the week and hitting the gym and allowing myself the weekend to eat what I want, within reason!

With the weather being dismal in England lately so I've made this soup for my lunch at work. It's healthy, filling and delicious if I do say so myself!

This isn't your ordinary leek and potato soup! It's got a nice kick from the Chili and I've added a creamy element with coconut milk.

To add extra texture and to ensure your body is fuelled and full I made potato croutons!

Serves 4.

Ingredients:

• 1 packet of leeks (should be be 3-4)
• 8 medium potatoes 
• Chili flakes
• 1 shallot 
• Coconut oil 
• Olive oil
• Coconut milk 
• 1 pint vegetable stock 
• 10 small potatoes 
• 5 garlic cloves 

Start off with the potato croutons. Heat the oven to 200C/390F. Cut the small potatoes into small cubes, no need to peel. Put into a roasting tin with a little olive oil, chili flakes, salt & pepper. Mix everything together with your hands then put in the oven for 45 minutes, turning half way through.

Peel and chop the medium potatoes and put in a pan of water to boil until cooked.

Meanwhile heat some coconut oil in a pan, then add the chopped shallots, crushed garlic and chili flakes. Once softened, add the chopped leaks, season and cook until softened.

Add the vegetable stock to the leaks and lead to simmer for 10 minutes.

Once the potatoes are cooked, drain then add to a blender along with the leaks and add a can of coconut milk. Blitz until smooth then add back to the pan on the hob to keep warm.

Once the croutons are ready, serve the soup in bowls and place some croutons on top.

Voilà!! Your healthy and delicious soup is ready to devour!