Why You’ll Love This Recipe
- Simple ingredients and one-pot cooking.
- Silky smooth and creamy without dairy.
- Comforting, mild leek flavour with a little plant-based cream.
- Easy to make ahead and reheat for lunch.
Ingredients & Substitutions
A few notes on the ingredients that make the biggest difference, plus easy swaps where they work.
Leek
Use one large leek, roughly 300–350 g. Slice and rinse it well to remove any grit between the layers.
Potatoes
Peeled potatoes give the soup body and blend into a smooth, creamy texture. Cut them into small pieces for even cooking.
Vegetable stock
Use a mild stock so the delicate leek flavour comes through. Taste before adding salt, since stocks vary widely.
Substitution: A low-sodium stock works well; adjust the final seasoning to taste.
Plant-based cooking cream
A small splash at the end makes the blended soup especially silky. Choose a neutral-flavoured variety.
Substitution: Leave it out for a lighter soup; the potatoes still make it creamy.
How to Make Leek & Potato Soup
Follow these simple steps for the best result.
Soften the leek
Heat the oil in a large pot. Add the sliced leek and cook, stirring occasionally, until soft and wilted, without browning it.
Add potatoes and garlic
Add the diced potatoes and cook for about 2 minutes. Stir in the minced garlic and cook for 30 seconds, until fragrant.
Simmer until tender
Pour in 1 litre of vegetable stock and add a pinch of pepper. Simmer gently for about 20–25 minutes, until the potatoes are tender.
Blend and finish
Blend the soup until smooth. Taste, add ¼ teaspoon salt if needed, then add 100 ml plant-based cream and blend briefly again.
Tips for Perfect Results
- Wash the sliced leek well so no grit remains between the layers.
- Cook the leek until softened, but do not brown it.
- Make sure the potatoes are tender before blending for a silky texture.
- Taste after blending and adjust the salt to your stock.
Variations
Without cream: Leave out the plant-based cream for a lighter version; the potatoes already give the soup body.
Adjust the texture: Add a little more stock after blending for a thinner soup.
Serving Suggestions
Serve warm with crusty bread, toasted sourdough or a simple bread roll. A little freshly ground pepper or a small swirl of plant-based cream works well on top.
Storage
Let the soup cool, then transfer it to an airtight container and refrigerate for up to 3–4 days. Reheat gently until steaming hot, adding a splash of stock or water if it has thickened. You can freeze it for up to 2–3 months; thaw in the refrigerator and stir or blend after reheating if needed.
Leek & Potato Soup Recipe
Leek & Potato Soup
Equipment
- Large pot
- Immersion blender
Ingredients
- 2 tbsp neutral oil
- 1 large leek 300–350 g, thoroughly washed and sliced
- 300 g potatoes peeled and diced
- 2 garlic cloves minced
- 1 litre vegetable stock
- a pinch of pepper
- ¼ tsp salt or to taste
- 100 ml plant-based cooking cream
Instructions
- Heat the oil in a large pot over medium heat. Add the sliced leek and cook, stirring occasionally, until softened and wilted.
- Add the diced potatoes and cook with the leek for about 2 minutes.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Pour in the vegetable stock and add a pinch of pepper. Bring to a gentle boil, then simmer for 20–25 minutes, until the potatoes are tender.
- Remove from the heat and blend with an immersion blender until smooth. Taste and add ¼ teaspoon salt, or adjust to the saltiness of your stock.
- Add the plant-based cooking cream and blend briefly again until fully incorporated. Taste once more and serve warm.
Notes
Frequently Asked Questions
Which part of the leek should I use?
Use the white and tender light green parts. Trim the root and tough dark green tops, then wash the sliced leek thoroughly.
Can I make this soup without cream?
Yes. Blended potatoes already give the soup a creamy texture; the plant-based cream simply makes it a little richer.
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