Vegan Leek and Potato Soup
Vegan Leek and Potato Soup



  • 1 tbsp olive oil
  • 2 chopped garlic cloves
  • 500g sliced leeks
  • 500g cubed potatoes
  • 500ml veg stock
  • 500ml almond milk
  • Crusty bread, to serve
  • Fry the garlic and leeks in the oil until softened, then add the potatoes and stock, and cook - covered - for 15 mins at a steady simmer. Once everything is tender, pour in the almond milk and blitz until smooth. Season liberally, and serve hot with crusty bread and a scattering of chives and parsley, if you fancy.
25 mins
4 serving

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