Gluten and Dairy Free Leek and Potato Soup

serves / makes 4



  1. Peel the potatoes and cut into half inch cubes
  2. Wash and slice the leeks into rings
  3. Cook the leeks over a medium heat for a couple of minutes in a large pan
  4. Ad the stock and potatoes
  5. Season with salt and pepper
  6. Bring to the boil then reduce the heat, cover and simmer for 25 minutes
  7. Blend half the soup and stir in the basil and oregano