Vegan Leek and Potato Soup
Ingredients
- 2 Large Leeks (chopped)
- 1 Tablespoon butter or Margarine
- 700g/ 24oz Potatoes (cubed)
- 1litre/ 2 Pints Milk or Soya Milk
- 500ml/ 1 Pint Water
- 1 Vegetable Stock Cube
- 1 Teaspoon Parsley
- salt and pepper
Instructions
- Melt the butter or margarine in a large saucepan
- Add the leeks and saute gently for 5 minutes until they are soft
- Add the rest of the ingredients except for the salt and pepper
- Simmer until the potatoes are tender
- Blend until smooth. If too thick then thin with milk
- Season to taste with salt and pepper