Potato Soup

As winter draws near and the mornings get colder, it instantly makes me crave comfort food. I must say this must be my favourite soup that my mom makes. Now, as a vegan, I can't eat the original version, but I cannot go without this soup. I have veganised it so that I can share it with you guys. This is definitely a winter must!

This soup is so creamy and thick! I used to enjoy it with some grated cheese on top so that it could melt, so if you have some vegan cheese, try and grate some on top! I also really enjoy my soup with some cayenne pepper for a little kick of flavour. 

Ingredients:

6 potatoes should make enough for 2-3 people, it all depends on the size of the potatoes. Try to do 2-3 potatoes per person.

- 6 medium Potatoes
- 1 Onion
- 1 tsp Garlic
- Plant-based Milk to thin out the soup to your liking
- 1-2 Leeks (optional)
- Seasonings: Salt and Pepper

Serving suggestions: Nutritional yeast (for a cheesy flavour), cayenne pepper, parsley, and fresh black pepper.


Method:

1. Slice the potatoes and onions into rings or discs.
2. Place the potatoes, onions and garlic in a pot and fill with water, until everything is covered. Bring the pot to a boil and allow to simmer until the potatoes are soft.
3. Blend the boiled vegetables without the milk first, to establish the thickness. Then add the milk in small amounts to thin the soup out to the desired consistency - it is meant to be a thick soup.
4. Season with salt and pepper to taste.
5. Add the suggested toppings after dishing.