Leek and potato soup

Tasty soup for a cold day. This is ridiculously easy to make!

Serves 4

5 leeks
4 big potatoes
2 litres veggie stock
3 cloves garlic
Big spoonful of coarse mustard (to taste)

Wash and thinly slice the leeks. Add to a big pan with a little bit of oil, and cook over a low heat for about 15mins, until soft. Peel and mince the garlic, and add to the pan after 10mins. Peel and chop the potatoes into bite-size chunks, and add to the pot.

Pour over the veggie stock and bring to the boil. If you want it to be gluten free, check your stock cubes, or make your own stock. Simmer for 15mins, or until the potatoes are tender. Stir in the mustard, to taste. Blend half of the soup, if you like. You can vary the amount of blending and the amount of stock to get the consistency you like. I tend to make mind pretty thick.

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