Leek and Potato Soup

INGREDIENTS 

• 250 grams potatoes, cut into cubes
• 2 medium leeks, sliced
• 1 Large onion, chopped
• 3 cloves garlic, peeled and chopped
• 900 ml bio vegetable stock or 1 bio vegetable tube and 500 ml water
• 1 tablespoon Extra virgin olive oil 
• 1 teaspoon salt
• 1/2 teaspoon black pepper powder
• 1/2 tablespoon vegetable cream 

DIRECTIONS

1. Heat the oil in a large pan and add the onions, garlic, potatoes, and leeks. Cook for 3-4 minutes until starting to soften.
2. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
3. With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with salt, and pepper.
4. Serve in a soup bowl and topped with a tablespoon of vegetable cream.

** Optional Ingredients ( carrots, cauliflower, sweet potatoes )  

Enjoy!!

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