Leek and Potato Soup

Print Recipe

5 from 4 votes

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

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

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.

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 2-3 days. Reheat in a pot/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 2-3 months. Defrost in the fridge overnight and reheat in a pot over low heat or in the microwave.

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 low for 8 hours or on high for 5 hours. 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 pork, ham, chicken, or shrimp into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add tofu if you wished.

Nutrition