As the nights draw in what more could you want than a nice bowl of yummy soup with crusty bread. Here is my simple leek and potato soup which is tasty, creamy and dairy free. It’s also egg, nut and soya free, and vegan too!! Depending on the cream and stock you use it is also gluten free.
In the spirit of full disclosure my little one did not like it. Everyone else loved it but my daughter’s bowl ended up on the floor. It wasn’t intentionally spilt however I don’t think my daughter was too upset that she could no longer eat it either. Definitely looking forward to the ‘terrible twos’ to pass! Don’t let that put you off though. It really was tasty and it’s one that’ll I try again with her in the future.
Ingredients
A splash of oil
1 onion, roughly chopped
2 leeks, sliced
2 medium potatoes, peeled and diced
1 1/2 pints of vegetable stock, I used Kallo Organic Very Low Salt
125ml DF cream, I used Oatly
Pepper to taste
Method
1. In a large pan heat the oil over a medium heat. Add the vegetables to the pan and cook for a few minutes.
2. Pour in the stock and bring to the boil. Reduce to a simmer until the potatoes are soft and cooked, roughly 20 minutes.
3. Remove from the heat and use a stick blender to blend the soup to your desired consistency. I prefer it be slightly thicker than completely smooth.
4. Add the cream and stir through. Return to the hob and gently heat through. Season to taste and serve.
Important Bits
Dairy, egg, nut and soya free. Gluten free depending on the cream and stock you use. Vegan
Freezable
Makes 4 portions
Total make time under 45 minutes
Remember you can vote for me in the Allergy Blog Awards UK. I’ve been nominated in the Parent Allergy Blog category and the Free From Recipes Category. Thank you!!!
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