Leek Cream Soup with Plain Chips

1. Preparing the Soup:

1. Slice the leek into rounds, peel the potato, and cut it into cubes.
2. In a pot, sauté the leek and potato in a little cooking olive oil, then add the crushed garlic.
3. Pour in 1 liter of water.
4. Add the potato (if not already added), salt, pepper, and the free-from seasoning.
5. Cook for about 15–20 minutes until everything is soft.
6. Once ready, blend until it reaches a smooth, creamy consistency.
7. Stir in the Vegajó Vegan crema and warm it through, but do not let it boil again.

2. Preparing the Plain Chips:

1. Grate the Vegajó Plain or crumble it into thin slices.
2. Place it on parchment paper in the air fryer and bake at 200°C for about 10 minutes until crispy (be careful not to burn it).
3. Let it cool down—this is when it becomes truly crunchy!

Serving:

• Pour the hot soup into a bowl or mug.
• Sprinkle the crispy Plain chips on top.
• Garnish with fresh arugula if desired.