Potato Leek Soup

Living in Nova Scotia in the wintertime and eating locally has its challenges.  Potatoes and leeks are definitely one of those challenges.  They invariably show up in our CSA box each week, so making this soup has almost become part of my weekly winter repertoire.  Rich and creamy, slightly spicy from the nutmeg and cloves, it is undoubtedly one of my favourites.  You can use any variety of white potato, or a mixture, they all work equally as well. 

Potato Leek Soup
Serves 6

1 tablespoon coconut oil
6 leeks, sliced
¼ teaspoon sea salt
¼ teaspoon nutmeg
a good pinch of cloves
6 cups water
2 ½ pounds potatoes, peeled and cubed
¼ teaspoon freshly ground pepper

In a large pot over medium heat, melt the coconut oil.  Add the leeks, season with the salt and saute for about 5 minutes, stirring frequently, until the leeks are soft.  Add the nutmeg and cloves, stirring for about 30 seconds.  Add the water and the potatoes.  Bring to a boil and simmer until the potatoes are tender, about 25 minutes.  Add the pepper, remove from the heat and puree with a hand-held blender until smooth.  Or pour into a food processor or blender, process until smooth and return to the pot.  Adjust seasoning and add a bit more water if the soup is too thick.