Potato Leek Soup & Dinner roll

On a cold rainy day my cravings whipped up this gem of a recipe. Hearty, filling and so full of flavour.

I can’t take credit for the dinner roll recipe but it is so amazing and a great little companion to soups and stews in the coming winter months. You can get it by clicking here 

Prep time: 10 mins

Cook time:  30  mins

Total time: 40 mins

Makes:   4

Ingredients:

• 2 leeks (not the thick green ends)
• 2 Tbsp vegan butter
• 4 cups of low sodium veggie broth
• 4 cups of baby red potatoes
• ground pepper
• sea salt
• dried thyme
• dried oregano

Directions:

1. Cut the dark green off the ends of the leeks and then slice them length wise to clean them out.
2. Once clean chop them up and put them in a saucepan with the vegan butter.
3. Let the butter melt all over them on medium heat and stir occasionally so they don’t burn.
4. Add the spices and stir up well. I don’t have measurement for the spices, eye it out and add more if you need more flavour.
5. Add the chopped up potatoes and stir.
6. Add the broth and let cook on low heat for 8-10 mins
7. Once the potatoes are soft, take an immersion blender and blend it partially so the leeks are blended but you can still see small chunks of potatoes.
8. Serve and enjoy!