Leek and Potato Soup

Why this recipe works

I love a good soup in the colder months! This healthy leek and potato soup certainly fits the bill! It is creamy without any cream: floury potatoes break down as they cook and a little coconut yoghurt does the rest. With its simple ingredients, it’s easy to make and incredibly delicious. It’s also versatile, and easy to add some extra veg or protein for a heartier meal.

The more I cook from scratch, the more I realise that homemade food can be even better than fine dining! Plus it’s cheaper and I actually know what is going in it! This is another recipe you can add to your gourmet five-star menu.

This was inspired by my Parsnip Soup, and pairs well with my Air Fryer Broccoli.

And if you are after another one like this, take a look at my Broccoli Soup.

I now have over 15 healthy soup recipes for you to choose from.

Ingredients to make Leek and Potato Soup

1. Extra Virgin Olive Oil – is used to fry up the leek.
2. Leeks – 2 to 3 leeks (about 450g trimmed) bring a sweet, onion-like flavour to the soup. If you have any spare then do try my Celeriac Soup.
3. Floury Potatoes – Use floury potatoes such as Maris Piper or King Edward. They break down and make the soup naturally creamy. Waxy potatoes can go gluey.
4. Garlic Cloves – are a must for most savoury dishes.
5. Vegetable Stock – about 1 litre brings the majority of the liquid to this vegan leek and potato soup.
6. Ground Pepper – gives the perfect amount of kick to this soup.
7. Yoghurt – is a healthier way to add a creamy texture to this soup. Use an unsweetened dairy free yoghurt (I use coconut) to keep it vegan. I also use this in my Cauliflower Soup to give that creaminess.
8. Fresh Chives – add a great fresh and sharp taste.
9. Chilli Flakes – bring the perfect heat to this soup.
10. Bread – gluten free bread with dairy free spread is my favourite thing to serve with this soup. Try a nice slice of my Gluten Free Seeded Bread.

See recipe card for full information on ingredients and quantities.

Substitutions

• Olive Oil – Any neutral oils will work.
• Leek – Onion will make a good substitute for leek.
• Potatoes – If you can’t find floury potatoes, any all-rounder potato will work, but avoid waxy salad potatoes.
• Yoghurt – Use an unsweetened dairy free yoghurt (I use coconut) or my Vegan Sour Cream.
• Frozen leeks – Frozen sliced leeks work. Add them straight from frozen and cook for 2 minutes longer.
• Stock – Use a gluten free vegetable bouillon powder, or add 1 tsp white miso (check the label is gluten free) for a deeper flavour.

Variations

• Spicy – Mix some chilli flakes into the soup as well as using them as a topper to increase the heat.
• Deluxe – There are a variety of ways to make this soup a little more deluxe! Stir through a spoonful of dairy free yoghurt and a drizzle of good olive oil to serve. Some other great mix-ins are cabbage, cauliflower, carrot or celery. You could also make it a little heartier with some cooked lentils or gluten free pasta.
• Kid friendly – Serve this with some gluten free crackers, a roll or a dairy free toastie for the kids to dip into the soup.

For another vegan soup, try my Roasted Tomato Soup.

How to make Leek and Potato Soup

Hint: If you have an immersion blender, you could keep the soup in the pot and blend.

Smooth, chunky or half and half

Smooth: blend it all, but only until just smooth (overblending potato makes it gluey). Chunky: mash lightly with a potato masher. Half and half: blend half, then stir it back into the rest.

Slow cooker method

Soften the leeks in a pan first (Step 2), then tip them into the slow cooker with the potatoes, garlic and stock. Cook on high for about 4 hours or low for about 7, until the potatoes are very soft. Blend, then stir in the yoghurt.

Leek and potato soup without cream

You do not need cream at all. Floury potatoes break down as they cook and make the soup silky. For extra richness, stir in 2 to 3 tbsp unsweetened coconut or oat yoghurt, a splash of coconut cream, or a small handful of soaked cashews blended with a ladle of the soup. Add it off the heat so it stays smooth. All of these keep it vegan and dairy free.

Leftovers

Allow the soup to cool, then store it in an airtight container. Fridge: up to 3 days. Freezer: up to 3 months, ideally before adding the yoghurt. Defrost overnight, reheat gently and blend again if it looks grainy, then stir in the yoghurt.

Recipe FAQs

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