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- 1 tbsp coconut oil
- 1 Tbsp lemon juice
- 1 c coconut milk
- 1 c thinly sliced leeks, whites only
- 1 c minced green onions
- 3 c veggie stock
- 3 c peeled, sliced potatoes
- 3-4 drops chili sauce
- 2 Tbsp fresh dill, chopped
1)Melt coconut oil in a medium sauce pan. Add leeks and green onions. Sauté 4-5 minutes until tender.
2)Add potatoes, stock and chill sauce; bring to a boil and let simmer 15-20 minutes until potatoes are tender.
3)Remove from heat and let cool 20 minutes. Meanwhile, in a blender, combine dill, lemon juice and 1/2 c of milk. Blend until smooth and place in a large serving bowl.
4)Working in smaller batches, blend the potato mixture until smooth, whisking it into the cheese and dill mixture until thoroughly combined. Use remaining milk to thin mixture down until creamy and smooth. Cover and chill.