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3 large peeled, cubed baking potatoes
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1 finely sliced, washed leek
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3 finely minced cloves garlic
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tablespoons butter OR olive oil
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3 tablespoons amaranth flour
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1 quart gluten free chicken stock
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1 cup milk OR half and half OR light coconut milk
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2-3 teaspoons dried, crushed thyme leaves
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Salt and pepper to taste
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