Potato and Leek Soup


Potato and Leek Soup


8 potatoes, chopped and peeled or unpeeled (unpeeled creates an earthier taste)
1 large leek, chopped
4 cups organic reduced salt vegetable stock (or water and vegetable stock powder) - use less if you want a thicker soup
1 teaspoon thyme
Salt and pepper to taste 



Wash and prepare vegetables. 

In a large pot cook chopped leek with a few tablespoons of water until soft. Add potatoes, thyme and stock. Bring to boil, then simmer until potatoes are cooked through. 

In a high powered blender blend the soup until thick and creamy. 

Pour into bowls and serve with cracked pepper, gluten-free bread and homemade hummus