Top Tip
Add a little spice with either Garam Masala, Cayenne or Smoked Paprika.
Adjust the thickness of the soup as required, with a little less or more stock.
Cream of Leek & Potato Soup
Starters
Vegan
Prep: 15 mins
Cook: 25-30 mins
approx. 10 portions Servings
Ingredients
50g Flora Plant B+tter (salted)
1 Onion (sliced)
500g Maris Piper or Russet Potatoes (peeled & chopped, 2cm pieces)
2 Medium Leeks (washed & sliced)
1.2l Vegetable Stock (allergen free)
200m Flora 15% Plant Cream
Salt and Pepper (to taste)
Method
- Heat the Flora Plant Butter in a large pan, add the onions & leeks. Sweat until soft.
- Add potatoes and cook for a further 3 minutes over a medium heat.
- Add the vegetable stock, bring to the boil and simmer for 15-20 minutes, until the potatoes start to breakdown.
- In a blender, mix until smooth
- Reheat in a clean pan, stir in the Flora 15% Plant Cream, season to taste & serve.
Allergens
Always check food labels for specific allergen information.
