One of our favorite, heart warming soups ever! Vegetarian, few ingredients, and ready in 30 minutes. What could be better? And leeks are lovely, adding a nice, natural buttery taste to soups.
- Olive oil or Smart Balance Buttery Spread for sautéing
- 2 leeks, chopped
- 1 small onion, finely chopped
- 2-3 good sized potatoes, peeled and chopped
- 3.5 cups vegetable stock
- Freshly ground pepper
Heat the oil in a large pan over medium heat. Add the leeks and onion and cook gently for 7 minutes until the veggies are softened, but not browned.
Add the potatoes to the pan and cook another 2-3 minutes. Add stock and bring to a boil. Reduce the heat, cover and simmer for 30-35 minutes.
Serve immediately. Store remaining soup in fridge for up to 3 days or freeze. NOTE: This soup defrosts well and tastes lovely, however the spuds do break down a bit, so expect a chunkier and creamier soup when you reheat.