Classics are popular for a reason. Sadly though as a coeliac, or with lactose intolerance, you can’t always tuck into the classics.
Start preparing the vegetables; chopping onion, leeks and new potatoes. I actually leave the skin on as I love the taste and texture.
Pop all the vegetables into a large pan and cover with boiling vegetable stock. I use the Kallo low salt vegetable stock cubes so I can be safe from pesky gluten. Bring the entire soup to boil and then turn the heat down and simmer for an hour or so.
When the potato and leeks are very soft and easy to break with a spoon the soup is ready.
For a creamy taste stir through some Alpro soya cream and season with a little salt and pepper.