Creamy Leek Soup

For as long as I can remember dinner on Saturday means fresh homemade soup on the dining table. Along with beautiful bread, a salad or fish. My mom wasn't a versatile cook though and made a weekly change of chicken, vegetable or traditional Dutch pea soup.. When I started a live on my own I kept that tradition, but more adventures. I like to try different cuisines, variety is the spice of life! My favorites are Creamy Leek Soup, Traditional Dutch Pea Soup, Creamy Pumpkin Soup, Vegetable Soup with little meatballs, Zucchini Soup with Mint Oil and Spanish Garlic Soup. Easy to make, nutritious and often enough to eat the next day again, or to stock up in the freezer!

*Easy *Dairy free *Gluten free *Sugar free (*Easy to make vegan!)

Side Dish ~ serves 6 ~ 30 min.

Ingredients

• 2 potatoes
• 600 grams leek
• 2 garlic cloves
• 2 tblsp coconut oil or butter
• 1 liter chicken broth of tablet
• 250 ml vegetable cream, soy or rice
• peper and salt

• hand mixer
• large stockpot

How to

• Peal the potatoes and dice them up. Wash and cut the leek in slices. Peal and squash the garlic cloves under a big knife.
• Melt coconut oil or butter in a stockpot over medium heat. Add the potato dices, leek slices and garlic cloves and stir for 3 minutes. Add the bouillon and let it shimmer for at least 10 minutes.
• Take your pan off fire and add the vegetable cream. Mash till the soup is smooth. Season with peper and salt. 

Enjoy!