Potato & Leek Soup

There is certainly a nip in the air this week so it is time to whip up a heart warming soup. Leeks are high Fodmap but like spring onions you can use the green parts so we got to work on a classic leek and potato soup

This smooth creamy vegetable soup is full of flavour and simple to make so there really are no excuses

Serves 2 (with a second helping)

Ingredients

4 medium size potatoes
The green part of 2 leeks
500ml homemade chicken stock
A tablespoon tamari
A pinch of time
salt and pepper to taste
A swirl of lactose free cream to decorate

Method

Peel potatoes and chop into chunks and slice the green parts of the leek
Put it all into a saucepan, add chicken stock and bring to the boil
Reduce the heat to simmer for about 20-25 minutes until vegetables are soft
Whizz with a hand blender just for a few seconds don’t over blend you need some vegetables left chunky
Stir in tamari and add salt and pepper to taste
Finish with a swirl of cream
Delicious served with gluten free bread and a chunk of cheese