Potato and Leek Soup

Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine Modern
Servings 2

Ingredients
  

  • 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

Instructions
 

  • 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. 

Notes

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