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Leek and Potato Soup
2 medium sized leeks chopped
2 medium sized potatoes diced
2 tablespoons light olive oil
1/2 pint oatmilk
1/2 teaspoon salt -- pinch of white pepper
finely chopped parsley to garnish
Fry the leeks and potatoes in the oil over a low heat for about 10 minutes. Add the salt and oatmilk, Stir well, put on lid and leave for 15 minutes on the same low heat. Check the potatoes with a fork to see if they are tender. When ready, pur‚e with a hand-held blender until almost smooth. Add pepper to taste and if the soup is too thick, add a little more oatmilk and reheat before serving, garnished with the parsley. Serve with croûtons or crusty bread. Do not freeze.
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