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Eating veggie » Recipes » Leek and Potato Soup

Leek and Potato Soup

Prep time 5 mins, cook time 30 mins

Serves 4

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

Ingredients

  • 2 tbsp vegetable oil
  • 1 medium potato, peeled and very finely cubed
  • 450g leeks, washed and chopped
  • 900ml vegetable stock
  • 50g vegan soft cheese with garlic and herbs
  • Pinch of salt and pepper, for seasoning

Method

  1. 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.
  2. Add the vegetable stock, bring to the boil and cook for 20 minutes.
  3. 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.

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