This is easily my favourite soup, and my husbands as well, so it's made quite often in my house.
It's relatively simple to make, just keep an eye on your leeks! The first few times I burnt them, and charred is not a taste I go for in soup.
Ingredients:
1 knob of dairy free butter for cooking
1 large onion, chopped
1 large leek, washed and chopped
3-4 medium white potatoes, peeled and chopped
1.5 litres veg stock
Pepper for seasoning
Melt your butter in a large pan over low heat, add onion and leeks and cover, cooking slowly for 5 minutes.
Add the potatoes and cover again, cooking for 10 minutes and stirring occasionally.
Pour in the veg stock and bring to the boil, then simmer for 20-25 minutes til potatoes are soft.
Leave to cool slightly, and use either a hand held or counter top blender to cream soup. Season with pepper and serve.
Will stay fresh for 3 days in the fridge and can be frozen for a few months.
No comments:
Post a Comment