Leek, Potato & Parsley Soup
DescriptionOldie but Goodie Transition Recipe
Sometimes the simplest recipes turn out to be the ones you turn to time after time. This leek & potato soup is easy and so perfect for after an autumnal walk. Those wanting to stick strictly to whole-foods, just replace the Oatly cream with extra stock or water.
- 3-4 large leeks
- 3-4 large potatoes
- Roughly 750ml vegetable stock - depending on whether you like your soup thick or thin & how much veg you're using
- 1 carton Oatly cream
- Handful of fresh parsley
- Black pepper
- Wash and clean the leeks. Cut off the gnarly bits and chop into smallish pieces
- Place the leeks in a large saucepan and gently dry-fry. Best not to leave unattended for too long (like I did!) as they burn quite quickly
- Wash and peel the potatoes. Chop into pieces and add to saucepan.
- Add the stock and Oatly cream. The veg should be just about covered in water. Simmer for about 30 minutes on very gentle heat with a lid on.
- Wash and rough-chop the parsley
- When everything’s lovely and soft, turn off the heat and add the parsley. Use a stick blender to pulse through the soup until you reach the consistency you prefer. Add extra stock or water if you prefer your soup thin.
- Put the lid back on and leave it 10 minutes for the flavours to settle whilst you cut up some beautiful wholegrain bread! Serve with black pepper.