This creamy, wholesome soup will serve 6 people, easily, and costs very little per portion. I, unwittingly, made it just before a heatwave, but usually, I think it would be great on a cold and damp day.
Ingredients
- 3 large potatoes, peeled and chopped into 1cm size pieces
- 2 leeks, cleaned and sliced
- 1 large onion, chopped
- 500mls stock
- 250mls vegan cream
- Splash of oil for sautéing
- Salt and pepper for seasoning
Method
1. Heat the oil in a large, heavy bottomed pan. Add the onion and leeks, and cook for a few minutes
2. Add the potatoes once the vegetables have started softening, and continue to cook, stirring to prevent anything sticking to the bottom
3. Once the veggies have started to brown, add the stock, bring to a boil and then simmer for 15-20 minutes, making sure the potatoes are soft
4. Remove from the heat, and once cooled a little, use a hand blender to blend the soup. You can keep it as chunky or smooth as you prefer
5. Stir through the cream, season to taste (I use white pepper), and serve with fresh, crusty bread to dunk in