Leek and Potato Soup
Winter is nearly here 🙁 . But it doesn’t need to be all doom and gloom. Now is the time to wrap up warm and eat hot comfort food like soup. Leek and potato soup is easy to make and is delicious as well as warming. The addition of a bit of soya in the soup gives it a silky texture, just ready to dunk in a crusty piece of bread.
Leek and potato soup signals the start of the colder winter months.
- 50 g of vegan spread
- 1 onion, medium, finely chopped
- 450 g potatoes cut into approx 1cm pieces
- 450 g leaks just the white and light green bits, sliced
- 1 litre vegetable stock
- 150 mls unsweetend soya milk
Melt the vegan spread in a large pan. Add the onion, potatoes and leeks and toss them in the vegan spread until they are well coated. Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper on top of the vegetables to keep in the steam, then cover the pan and cook over a gentle heat for 10 minutes, or until the vegetables are soft but not coloured.
Uncover the pan and discard the paper. Pour in the stock, bring to the boil and simmer until the vegetables are just cooked, about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
Blend until you have the right consistency for you. We prefer some chunks of vegentables to be left. Return the soup to the pan and stir in the soya milk.