Leek and Potato Soup
A creamy, comforting soup that’s simple to make and full of flavour. Slowly sweated leeks and tender potatoes are blended to silky perfection, with fresh herbs or chives for a finishing touch. Perfect for chilly winter evenings, light lunches, or even enjoyed cold in summer with a drizzle of vegan cream.
Servings 4
Calories 75kcal
Equipment
- 1 Stick blender
- 1 Large heavy bottomed pan
Ingredients
- 250 g leeks about 2 medium leeks
- 250 g potatoes
- 1 tbsp olive oil
- 500 ml good vegetable stock + extra if needed/water
- handful of flat leaf parsley optional
- salt and pepper to taste
Optional Toppings
- a swirl of olive oil
- chopped seasonal fresh herbs
- lemon zest
- a swirl of oat cream
Instructions
- Wash and chop the leeks, white and green parts.
- Wash and roughly chop the potatoes.
- Add olive oil to a large heavy bottomed saucepan and warm over a medium heat gently.
- Add the chopped leeks to the pan, sizzle and stir. Cover, lower the heat and sweat gently for 10 minutes until soft but not browned.
- Add the potatoes and stir.
- Add 500ml vegetable stock, bring to a boil then lower the heat and simmer for 10 - 15 minutes or until the potatoes are soft.
- Blend until smooth. Add more stock/water if needed.
- Add salt and pepper to taste and chopped parsley if wanted and stir or blend to combine.
Notes
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 75kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 509mg | Potassium: 113mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1306IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg