Creamy Leek & Potato Soup

Ingredients

• 170 g floury potatoes, peeled and thinly sliced

• 200 g white part of leeks, sliced (round or diagonal slices)

• 15 g olive oil

• 1 bay leaf

• 1 teaspoon vegetable stock powder

• 1 teaspoon salt (adjust according to the saltiness of the stock)

• 300 g water

• 250 g unsweetened soy milk

• A pinch of black pepper

• A pinch of sugar (optional)

• A pinch of nutmeg (optional)

  

Optional Garnish

• Croutons

• Chopped fresh parsley

Method (Check out on my instagram)

1. Heat the olive oil and bay leaf in a pot over medium heat.

2. Add the white leeks and sauté gently until soft, being careful not to brown them.

   

3. Add the thinly sliced potatoes,vegan stock powder, water and salt.

   

4. Cover with a lid, and cook until the potatoes are tender.

   

5. Remove from heat and stir in the soy milk.

   

6. Blend the soup until smooth and creamy.

   

7. Season with black pepper.

8. Add sugar and nutmeg if desired, adjusting to taste.

   

Serving

Serve hot, topped with croutons and fresh parsley if desired.