Allergy free leek and potato soup recipe (chunky or smooth)

Ingredients

• 4 medium sized potatoes, peeled and cut into small squares
• 1 onion, roughly chopped
• 3 large leeks, halved and sliced
• 500ml vegetable stock, can be made from a Massel vegetable salt reduced ultracube.
• 3 tbsp Nuttlex
• 80ml goat’s milk (or to taste)
• Salt and pepper to taste

Method

• In a large saucepan or a pot, heat the Nuttlex over a medium heat until it bubbles.
• Add all of the vegetables as well as a pinch of salt and pepper.
• Stir together and then cover up and cook for around 10 minutes.
• Pour over the stock and combine.
• Cover up again and cook for a further 5 minutes or until the potato is cooked through.
• Stir in the goat’s milk.
• For chunky leek and potato soup serve at this point.
• For creamy leek and potato soup use a hand held blender and blend the soup until it reaches a smooth consistency. Serve once smooth.