Leek and Potato Soup

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5 from 5 votes

Warm up with a bowl of homemade, hearty and satisfying leek and potato soup that's perfect for any occasion!

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Equipment

Ingredients

2 tbsp extra-virgin olive oil
2 to 3 leeks about 450g trimmed, sliced and washed
600 g floury potatoes such as Maris Piper or King Edward
2 garlic cloves crushed
1 litre vegetable stock gluten free
¼ tsp ground pepper
150 ml unsweetened dairy free yoghurt (I use coconut)
fresh chives to garnish
chilli flakes to garnish
gluten free bread with dairy free spread, to serve

Instructions

Peel and quarter the potatoes and crush the garlic cloves. Trim the leeks, slice them, then swish them in a big bowl of cold water and lift them out, leaving the grit behind.
Add the olive oil to a pan, then add the leeks with a pinch of salt. Cover and cook on a low heat for 10 to 12 minutes, stirring now and then, until very soft but not browned.
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 just smooth (overblending can make it gluey).
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 gluten free bread and dairy free spread should you wish.

Video

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over a low heat until piping hot or in the microwave. You may need to add some water to loosen the sauce.

To Freeze: This will freeze in an airtight container for up to 3 months, ideally before adding the yoghurt. Defrost in the fridge overnight, reheat gently and blend again if it looks grainy, then stir in the yoghurt.

Tip 1: If you prefer a chunkier style soup, simply stop blending when it reaches your desired consistency. If you have more yoghurt to mix in, do so manually to keep the potatoes chunky.

Tip 2: If you want to try this in the slow cooker, combine everything but the yoghurt in the slow cooker after frying up the leeks. Cook it on high for about 4 hours or low for about 7, until the potatoes are very soft. At the end of the time, follow the rest of the instructions! It could also be adapted for the Instant Pot or pressure cooker.

Tip 3: You can add ham, chicken or prawns if you aren’t vegan or vegetarian. If you are, you could add tofu or cooked lentils.

Nutrition