Creamy Potato Leek Soup

Ingredients:

• 3 large potatoes, peeled and diced
• 2 leeks (white and light green parts, sliced)
• 2-3 cloves garlic
• Vegetable broth (4 cups)
• Coconut milk or cashew cream (1 cup)
• Olive oil
• Salt, pepper, and thyme

Instructions:

1. Sauté leeks and garlic in olive oil until softened.
2. Add potatoes and vegetable broth, bring to a boil, then simmer for 20-25 minutes until potatoes are tender.
3. Blend until smooth and creamy, then stir in coconut milk or cashew cream.
4. Season with salt, pepper, and thyme.