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Export 7 ingredients for grocery delivery
Step 1
Heat the butter in a soup pan over medium heat. Add the sliced leeks and sauté for 7 to 10 minutes until they are soft and just starting to colour on the edges.
Step 2
Add the potato, pour over the stock, bring to a simmer and cook until the potato is soft and just beginning to break down.
Step 3
Remove from the heat, add the coconut milk, nutmeg, salt, pepper, and thyme.
Step 4
Either use an immersion blender or transfer to a blender in batches and blend gently until just smooth. Don't over-blend or you will activate the starch in the potatoes and affect the texture of the soup.
Step 5
Return the soup to the pan and heat gently over a medium low heat until piping hot, then serve.
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