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INGREDIENTS
25 g butter (Use coconut oil for vegans)
300 g chopped frozen leeks
300 g peeled and chopped potatoes
500 ml boiling vegetable stock
3 dried bay leaves
Melt the butter in a big cooking pot and cook the leeks for a few minutes until they soften. Add the potatoes and give them a stir. Add the stock and bay leaves. Cover and simmer for 30 minutes or until the potatoes are cooked. Remove the bay leaves and blend to the consistency you like. I prefer it a bit chunky and not completely smooth ! Add a desert spoon of half fat creme fraiche and stir. ( Omit this if catering for vegans). Enjoy !!
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