So I seem to have a bit of a soup theme this week. Those of you that have read about my inspiration behind creating this blog, will know that potatoes is a no-no! In fact they are worse for me than gluten. Anyway, before I developed intolerances, or before I knew about it at least, Leek and Potato Soup was one of my favourite and was a staple for me at lunch times. It took me a while of playing around with ingredients and the balance of those ingredients before I had a recipe that I was happy with, and if I do say so myself, this soup is delicious.
Ditch that can and get making a homemade batch of soup, trust me, its worth the time.
2 large leeks, chopped
1 onion, chopped
2 potatoes, peeled and cubed
850ml vegetable stock (As always, I use GF and YF)
Salt and pepper
- Melt the butter in large saucepan and add the leeks, potatoes and onion. Make sure the ingredients are firmly coated with the butter.
- Add the stock and milk and season with salt and pepper.
- Simmer for 30 mins or until potatoes are soft.
- Blend and serve.