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
Heat oil in saucepan over medium heat. Cook onion and 2 leeks until translucent for 5 – 7 minutes.
Add potato and vegetable stock.
Simmer, covered, until potato is very tender for 20 – 25 minutes.
Puree soup in a blender and strain back into the saucepan. Add milk and season salt and white pepper.
Heat through without boiling.
Garnish and serve immediately with crusty bread.
Storage: can be stored in the fridge for 1 – 2 days.