One of my favourite autumn and winter soups, the humble leek and potato soup should be a staple in your repertoire of family dishes. This soup can be made vegan, vegetarian or the full monty. If you want to go vegan, use only olive oil and a milk alternative to finish it off. You can also use roasted seeds as garnish to serve. If you want to go vegetarian, just omit the bacon bits and maybe opt for toasted seeds or chickpeas as a final garnish as well.
Method
- In a deep pan, heat the olive oil, add the onions and sweat gently over medium heat for 2-3 minutes.
- Next, add the leeks, stir well and allow to heat and mix thoroughly, do this for another 2-3 minutes.
- Now it’s time to add the boiling water (with 1 – 1 ½ stock cubes dissolved in it), the carrot and the potatoes.
- Bring the soup to the boil and allow to simmer on a closed lid for 15-20 minutes or until the potatoes are well cooked.
- Meanwhile, take a pan and add bacon bits, heat up and fry until the fat starts coming out.
- Remove from the heat and allow to cool. Alternatively, take a pan, add your favourite seed mix, heat up and roast until golden brown.
- Remove from the soup from the heat, season with salt and pepper and add the cup of milk. Blend well using a hand blender.
- The soup should be smooth to eat.
