The Fuss Free Cooking household has been on a soup diet this week. We had our fair share of Campbell’s Cream of Mushroom soup and did I mention that it is my favourite canned soup ever?
Coupled with a super easy homemade damper loaf, soup for dinner was not too shabby after all!
Coinciding with my soup crave this week, I have returned to the classic potato and leek soup. I have made a dairy free version which means you won’t find butter and cream as you would in the usual potato and leek soup recipe.
Since I was having it as a meal, I added some protein which came in the form of store-bought roasted chicken breast. Yup, it’s totally fuss free!
Alternatively, feel free to swap it with homemade poached chicken and/or cooked quinoa. It’s all about making a hearty soup as a meal.
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