Leek & Potato soup with crunchy seed toppers – Pepo Farms

Ingredients

• 4 leeks (using the white section and some of the green finely sliced)
• 2kg potatoes (use your favourite soup potatoes)
• 2.5L of chicken or vegetable stock
• 2TBSP butter + 2 TBSP sunflower oil (or 4TBSP sunflower oil for vegan)
• 4 garlic cloves crushed
• 1 cup cream or coconut cream
• Salt and pepper to taste
• 1.5 cups of mixed whole seed & chopped nuts (we used 1/2 cup each of pumpkin seeds, sunflower seeds & walnuts)
• 1/2 tsp of pink salt
• 1/2 tsp of garlic powder
• 1/2 tsp of onion powder
• 1/2 tsp paprika
• 1/2 tsp fresh cracked pepper
• 1-2 tsp of mixed dried herbs (any of parsley, dill, oregano, sage, thyme etc)
• 1TBSP Sunflower oil