Print Recipe
Leek and Potato Soup
A great winter warmer !
Instructions
  1. Heat olive oil in a large pan and sauté onions and garlic until soft
  2. Add spring onion and leeks and cook for a further few minutes until they start to soften
  3. Add chopped potatoes to pan and mix with other vegetables for about 3-5 minutes
  4. Add all stock and allow to boil. Simmer with lid off until potatoes soften
  5. Transfer soup to blender and combine until all ingredients are mixed into a thick soup
  6. Transfer soup back to saucepan, add 1 cup of soy milk and gently re-heat
Recipe Notes

Serve with a thick, crusty sourdough loaf.

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