Leek and Potato Soup

INGREDIENTS

FOR THE SOUP:

• 1 kg Potatoes, peeled and diced
• 2 leeks, white and green parts
• 2 cups (480 ml) almond milk
• 1 pear, diced
• salt, pepper, nutmeg to taste

OPTIONAL TOPPINGS

• chives
• spring onion
• parsley

INSTRUCTIONS

1. Peel the potatoes and cut them into smaller pieces.
2. Wash the leek and cut off only the parts at the very ends. Chop the rest into inch-sized pieces.
3. Pour the almond milk into a large sauce pan. Add the potatoes and bring to a boil. Reduce heat and cook the potatoes for about 10 minutes. Then add the leek and pear and cook for an additional 10-15 minutes. Check if potatoes are soft. If not, cook for a bit longer.
4. Remove from heat and let cool for a bit. Transfer to a blender and process until smooth. If you don’t have a blender just use a masher and whisk to get a smooth consistency.
5. Return the soup to the sauce pan and slowly reheat. Season with salt, pepper, and nutmeg.
6. Serve with optional toppings.