Artichoke & Leek Soup

Ingredients

• 2 Tbs grass-fed ghee
• ¾ cup canned coconut cream
• 2 cloves garlic, minced
• 1 tsp sea salt
• 2 large leeks, white parts only, sliced
• 2 medium potatoes, peeled and chopped
• 12 oz package of frozen artichoke hearts, thawed
• 4 cups of chicken or vegetable broth

Instructions

• Add the ghee to the pot and melt it.
• Add the leeks and potatoes and cook for 5 minutes stirring it.
• Add the garlic, artichokes, broth and salt.
• Turn off the heat for approximately 30 minutes, or when the vegetables are soft and stir in the coconut cream.
• Once the mixture has cooled, puree the soup using a hand blender.