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Eating veggie » Recipes » Leek and Potato Soup

Leek and Potato Soup

Preparation 5 mins, Cooking 30 mins

Serves 4

Egg-Free, Dairy-Free, Gluten-Free, Suitable for Freezing, Vegan, Wheat-Free

Ingredients

Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks and sweat with the lid on for about 5 minutes.
Add the vegetable stock, bring to the boil and cook for 20 minutes.
Put the vegan soft cheese with garlic and herbs into a bowl. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency. Stir into the hot soup and season to taste.