CLASSIC leek and potato soup!

Introduce

Chef :

Sally Strong

CLASSIC leek and potato soup!

A while ago I posted a leek and potato soup recipe, this recipe is a lot more stripped back and simple, but still delicious! This recipe is perfect for a warming, autumnal lunch or dinner 🍂 #mycookbook

Ingredient

Medium Potatoes 🥔

Leek

Onion

2 Cloves

Garlic

Stock Cube

1 Tbsp

Olive Oil

1 Tbsp

Vegan Butter

2 tsp

Nutmeg

1 tsp

Salt

1 tsp

Chilli Flakes

150 ml

Water

1 Tbsp

Soy Sauce

2 Tbsp

Vegan Unsweetened Milk

to taste

Pepper

Cooking instructions

* Step 1

Peel and chop the potato. Take a large saucepan and boil until soft in the water with some salt and the oil.

* Step 2

Chop the leek and onion. Chop the garlic and fry in a non-stick pan. Melt the butter until it froths, then add the leek, onion and garlic. Fry until soft.

* Step 3

Add the stock cube to the potato water, crumble in to make sure it dissolves. Add the leek and onion, make sure you get all of the butter in! Add the chilli flakes and nutmeg and soy sauce.

* Step 4

Simmer on a low heat for 10 minutes or so, if the stock tastes bland simply add another stock cube. Add the milk and flour if you prefer the soup to be thicker. Take off the heat and leave to cool for a few minutes, then blend to a smooth paste. Stir through some cracked pepper.