My own recipe, this simple soup has no added fat (someone is trying to lose a few pounds so she can fit back into her skinny jeans!) and is suitable for vegans, as it has no added dairy.
Luscious Leek & Potato Soup
Makes 3-4 servings
5-6 medium potatoes
1 large leek
1 shallot or small onion
1 tbsp Marigold Vegan and Yeast-free stock powder
freshly ground black pepper
freshly ground nutmeg
Peel and chop the potatoes into two or three pieces. Place in a large saucepan and just cover them with cold water. Cover and bring to the boil. Simmer until the potatoes are starting to soften, and then add the leek, well rinsed and chopped and the stock powder. Stir, re-cover and simmer until potatoes are cooked. Leave to cool for a few minutes.
Remove the vegetables and about two ladles of the cooking liquid to a liquidiser. Blend until smooth and return to the saucepan and remaining cooking liquid. Stir well and heat gently. Add pepper and nutmeg to taste.
Serve with sourdough drop scones (recipe to follow soon!).