Leek & Potato Soup

I used 10 turns of salt and pepper for this. Didn't have rosemary so used mixed herbs

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat EVOO in a deep saucepan over a medium heat. When hot, cook garlic and onion for 5 mins

Step 2

Add potato and herbs, sautée for 2 mins

Step 3

Add stock and bay leaf. Bring to a boil then simmer for 20 mins or until the potatoes are fork tender

Step 4

Remove from the heat and remove bay leaf. Add nutritional yeast and coconut milk then blend

Step 5

Serve hot or freeze to enjoy later