Potato and Leek Soup

Potato and Leek Soup

Potato and Leek is one of the most comforting and familiar of all winter soups. This hearty version has a velvety texture and is a favorite of all the family.

Potato and Leek Soup

  • 60 ml vegetable oil
  • 1 onion (finely diced)
  • 2 leek (finely chopped)
  • 1 potato (peeled and diced)
  • 625 ml vegetable stock
  • 125 ml almond milk
  • 1 pinch salt
  • 1 pinch pepper
  1. Heat oil in saucepan over medium heat. Cook onion and 2 leeks  until translucent for 5 – 7 minutes. 

  2. Add potato and vegetable stock.

  3. Simmer, covered, until potato is very tender for 20 – 25 minutes. 

  4. Puree soup in a blender and strain back into the saucepan. Add milk and season salt and white pepper. 

  5. Heat through without boiling.  

  6. Garnish and serve immediately with crusty bread. 

Storage: can be stored in the fridge for 1 – 2 days.

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