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Introducing another delicious soup to my vegan soup recipes list. This easy Leek and Potato Soup is absolutely amazing! With just 9 ingredients, it comes together quickly and will be loved by all. It’s comforting, hearty and one you’ll want to cook time and time again.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
I love a good soup in the colder months! This healthy leek and potato soup certainly fits the docket! With it’s simple ingredients, it’s easy to make and incredibly delicious. This simple leek and potato soup is also versatile. It’s easy to add some veggies 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 recipe on this site, and pairs well with this amazing Air Fryer Broccoli recipe.
I now have over 15 healthy soup recipes for you to choose from.
Ingredients to make Leek and Potato Soup
- Extra Virgin Olive Oil – is used to fry up the leek.
- Leek – brings a sweet onion-like flavour to the soup. If you have any spare then do try my Celeriac Soup.
- White Potatoes – are great for soups because they bulk it out, have a great taste and don’t need to be skinned.
- Garlic Cloves – are a must for most savoury dishes.
- Vegetable Stock – brings the majority of the liquid to this vegan leek and potato soup.
- Ground Pepper – gives the perfect amount of kick to this soup.
- Yoghurt – is a healthier way to add a creamy texture to this soup. This will work well with a vegan, Greek, or regular yoghurt. I also use this in my Cauliflower Soup to give that creaminess.
- Fresh Chives – add a great fresh and sharp taste.
- Chilli Flakes – bring the perfect heat to this soup.
- Bread Rolls – are my favourite thing to serve with this soup. If you’re gluten free, 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.
- White Potatoes – If you can’t get ahold of white potatoes, russet potatoes will work as well.
- Yoghurt – Cream or sour cream are great alternatives for this easy potato and leek soup.
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! If you’re not vegan, mix in some ground sausage or top with bacon or cheese. Some other great mix-ins are cabbage, cauliflower, chicken, carrot, or celery. You could also make it a little heartier by making it into a lentil stew or adding some pasta noodles.
- Kid friendly – Serve this with some saltines, a nice roll, or even a grilled cheese for the kids to dip into the soup.
For another delicious vegan soup, try my Roasted Tomato Soup recipe on my website!
How to make Leek and Potato Soup
Step 1: Firstly, peel and quarter the potatoes, slice the leek, and crush the garlic cloves.
Step 2: In a pan over medium heat, add the olive oil and sliced leek. Cook for 10 minutes until soft.
Step 3: Add in the potatoes, garlic, vegetable stock and pepper. Simmer for 15 minutes until the potatoes are soft.
Step 4: Transfer to a blender and add the yoghurt. Blend until smooth.
Step 5: Return to the pan. Taste and season with salt if needed.
Heat through for a few minutes and serve. Garnish with fresh chopped chives and chilli flakes. Serve with buttered bread rolls if desired.
Hint: If you have an immersion blender, you could keep the soup in the pot and blend.
Leftovers
After allowing the vegetable soup to cool, store it in an airtight container in the fridge for 3-4 days. Reheat in a pot over low heat or in the microwave.
Recipe FAQs
Yes! For leek and potato soup no cream style, use some yoghurt! It still adds a delicious creaminess, but brings healthy probiotics with fewer calories.
With the right seasonings, leek and potato soup has a fantastic flavour! I like to use garlic and pepper in the soup with some chive and chilli flakes on top. Flavour is very much a preference, so feel free to alter the amounts you use to meet your taste. Another great flavour to try would be dill.
It can! It’s great whether you want to batch cook your recipe or just happen to have some extra. Store in an airtight container for 2-3 months. You can serve in individual sizes for better reheating. There are some extra large ice-cube trays that are perfect for this!
Roasted veggies are a great option with most soups, and this one is no different! Asparagus, broccoli, and Brussels sprouts are delicious choices. If you’re looking for a great recipe, try my Smased Brussels Sprouts. A fresh salad would also be great. And who can pass up a nice roll or slice of bread with a steamy bowl of soup?
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Leek and Potato Soup
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 leek
- 625 g white potatoes
- 2 garlic cloves
- 580 ml vegetable stock
- ¼ tsp ground pepper
- 100 ml plain yoghurt, (I used coconut)
- fresh chives, to garnish
- chilli flakes, to garnish
- breadrolls, to serve
Instructions
- Peel and quarter the potatoes, slice the leek and crush the garlic cloves.
- In a pan on a medium heat add the olive oil and sliced leek. Cook for 10 minutes until soft.
- Add the diced potatoes, crushed garlic, vegetable stock and pepper and simmer for 15 minutes until the potatoes are soft.
- Transfer to a blender along with the yoghurt and blend until smooth.
- Pour back into the pan, taste and season with salt should you need to. Heat through for a few minutes before serving and garnishing with fresh chopped chives and chilli flakes. Serve with buttered bread rolls should you wish.
Notes
Nutrition
This was creamy and delicious! Will make it again 🙂
Thanks so much Gabbie 🙂
This was delicious!
Thanks Carrie 🙂
I’ve just made the carrot and coriander soup ohhh it’s lovely
absolutely delicious and very easy to make.
Thank you Dane 🙂