Dairy-free Smashed Leek and Potato Soup

This moreish bowl of heaven is a potato and leek soup game changer. It’s so easy to make and a real ‘soul food’ soup.

Prep time 10mins. Cook time 35mins.

Serves 3-4 bowls depending on the serving size.

INGREDIENTS

5 medium white potatoes

2 large leeks

1 onion

2 garlic cloves

3 tbsp nuttelex (or any other non dairy butter)

1 tbsp olive oil

1 litre of vegetable stock

1/4 cup of oat milk

Salt & Pepper (to taste - I like A LOT of salt)

Parsley to garnish

(You’ll also need a potato masher for this one)

METHOD

Step 1 Peel and chop the white potatoes into cubes

Step 2 Cut the leeks down the middle and chop into thin slices , do the same with the onion

Step 3 Peel the garlic and crush with the flat edge of your knife, then chop into small chunks

Step 4 Heat the olive oil in a deep pot over medium-high heat

Step 5 Add the onion, garlic and leek, stirring until the leeks and onions soften (about 3-5min)

Step 6 Add the potatoes and stir through, cook all the veggies together for a few minutes. Add the dairy free butter and allow it to melt through.

Step 7 Add the vegetable stock until the veggies are covered, you can add a little extra water if you prefer the soup to be less thick

Step 8 Bring the stock to boil, then reduce the heat to allow the soup to simmer for around 25-30mins, to check if it’s been simmered long enough spoon out a potato and crush it with a fork, if it crushes easily you’re good to go. Turn off the heat and let the soup cool down for 10mins

Step 9 Use your potato masher to crush the soup, breaking down the potatoes and making a delicious texture, crush as much or as little as you like

Step 10 Add the oat milk, salt, pepper and stir through, give it a try and continue to add until it’s perfect to your taste

Step 11 Serve and top with parsley, enjoy, then go back for another serve!

If you have any left over for the next day, pop it into a mug and heat in the microwace for a quick hit of deliciousness