30 minutes, 4 servings, gluten-free,vegan.
Chop the leek and potato into pieces.
Heat up a large sauce pan and roast the leek and potato on high heat for 3 minutes along with the olive oil.
Add the vegetable broth and ground pepper. Let simmer on medium heat for 15-20 minutes, until the potato pieces are soft and cooked.
Remove from the heat and blend the soup.
Pour some lemon juice into your soup just before you eat it.