Leek and Potato Soup

Remarkably straightforward to simmer up, yet loaded with fresh nutrients and deep flavour accents. Entirely gluten-free and dairy-free.

Gluten-Free Dairy-Free

Prep Time

15 mins

Cook Time

15 mins

Servings

6 people

Ingredients

• 750g potatoes
• 3 leeks
• 3 tbsp oil
• 2 vegetable stock pots
• 1 chicken stock pot
• 1.8L water
• 1/2 tsp black pepper
• 3/4 tsp salt
• 50ml soya cream alternative

Method

Step 1: Dice the Potatoes

Dice the potatoes, leaving the skin on.

Step 2: Sauté the Vegetables

Slice the leeks and add to a large pan with the potatoes and oil.

Step 3: Pour the Stock Base

Make the stock by mixing the water with the vegetable and chicken stock cubes. Add the stock to the pan.

Step 4: Hard Boil to Soften

Bring to the boil and cook for 15 minutes.

Step 5: Process and Emulsify Cream

Blend the soup, serve with black pepper seasoning and a dash of soya cream.