CLASSIC leek and potato soup!

Name: CLASSIC leek and potato soup!
Cuisine: British
Ingredients: 2 Medium Potatoes 🥔; 1 Leek; 1 Onion; 2 Cloves Garlic; 1 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; (Optional) 1 Tbsp Flour

Sally Strong @Sally

Bristol

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

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Ingredients

2Medium Potatoes 🥔
1Leek
1Onion
2 ClovesGarlic
1Stock Cube
1 TbspOlive Oil
1 TbspVegan Butter
2 tspNutmeg
1 tspSalt
1 tspChilli Flakes
150 mlWater
1 TbspSoy Sauce
2 TbspVegan Unsweetened Milk
to tastePepper
(Optional) 1 Tbsp Flour

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Steps

1

Peel and chop the potato. Take a large saucepan and boil until soft in the water with some salt and the oil.
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.
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.
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.
5

I served mine with some seeds, virgin olive oil and rocket! Enjoy 😋