This is sooooooooooo creamy, filling and FULL of flavour.
5 leeks, green woody ends cut of, the white part sliced lengthways and washed
3 large cloves of garlic, peeled
6 small potatoes, peeled and cut into small chunks
6 cups of “chicken” stock (I use Massel brand which contains no animal products)
1 cup of plant based milk (anything really creamy and not too sweet. I used Bonsoy)
1 x 400 gram can of butter beans, washed WELL and drained
While you are slicing and washing preheat your oven to 200c.
Place the potatoes on an oven tray with a little oil and pop in the oven and leave to roast, while you do everything else.
Place the halved leeks and the garlic onto another oven tray, with a little oil and a little salt and also pop in the oven for about 30 minutes.
Once the leeks have been in the oven for 30 minutes remove them and put the leeks, garlic and the stock into a large pot and slowly bring to the boil.
Once the potatoes and lovely and browned from roasting, add them to the pot along with the beans and milk and blend.
Serves: Makes enough for 4-6 or more serves
Time: I haven’t times this one yet. It’s not my quickest dish (probably about 45mins to an hour), BUT this doesn’t get easier and it makes a lot so can be used for work lunches and left over’s for a couple of days
Freezing: May be suitable.