Slightly spicy leek and potato soup! Dairy and gluten free! recipe

  • Serves 2
  • 10 mins to prepare and 20 mins to cook
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Customer recipe by Jude
Added 63 months ago

This is a family favourite especially for the wet cold summer days when you despair that we will ever see the sun again!

Peel and dice onion and leeks, peel potatoes and cut into bite sized pieces. Spray fry light cooking oil into non stick pan add the vegetables. Cover and gently fry for 7/8 mins

Add the chilli flakes and some fresh ground black pepper! Make up the stock according to instructions and add to the pan, add the umami paste at this point Bring to the boil then cover and simmer for 25 mins.

Remove from the heat, take a slotted spoon and remove 1/3 of the vegetables from the pan place to one side for a moment, taste and adjust the seasoning according to taste. Blitz the soup with a stick blender, then return the reserved vegetables to the pan. Nice served with crusty rolls from the free from range!

Fry light makes this dish healthier but you can use oil or oil and butter if you want a richer soup! Add chopped parsley when serving for extra fresh taste. Garlic bread croutons can also be added to make a hearty supper!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 1 med onion
  • 1 clove Garlic
  • 2 med Leeks
  • 10 Baby new potatoes
  • 1/4 tspn Dried chilli flakes
  • 1/2 tspn Umami paste
  • 1 knorr vegetable stock cubes
  • 500 ml boiling water
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