Leek and Potato Soup
- Nancy Oliver
- Mar 6
- 1 min read
Gluten Free, Dairy Free, Vegan
Oil
3 Leeks
2 Potatoes
2 Gluten Free/Vegan Vegetable Stock Cubes
Boiling Water
Black Pepper
Chop the leeks and fry gently in the pan. Cut the potatoes into bitesize cubes and add them to the pan. Add the stock cubes and enough water to just cover everything. Simmer until the potatoes are soft. Blend until smooth, or for a more chunky soup, lift a few ladleful's of the veg out before blending, then add it back in. Season with the pepper to taste.
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