A slimming world friendly soup which is creamy and delicious but also dairy and gluten free!
Dry fry the onions in a large saucepan until they start to catch. De-glaze the pan by adding a small amount of water and ensuring you scrape the bottom of the pan.
Add the garlic, stir through, then add the leeks and cover with water. Reduce the heat, cover and allow to cook for 10 minutes.
Add the potatoes and top up with more water if needed. Add the paprika, mustard, pepper and salt. Stir, cover and simmer for thirty minutes.
Turn the heat off and allow the soup to cool slightly before blending in batches. You can either make the soup completely velvety smooth, or as I did, leave a few larger pieces to give the soup some texture.
If using, stir through the nutritional yeast. Once smooth, taste test and adjust seasoning and water if needed. Serve.