Easy Potato and Leek Soup
This easy potato and leek soup is smooth, creamy and comforting, with just 4 main ingredients and no cream needed. It's naturally vegan and ready in only 30 minutes.
Servings: 6
Calories: 153kcal
Cost: $5
Equipment
- Soup pot
- Blender or hand held blender
Ingredients
- 2 tablespoons olive oil
- 2 leeks cleaned and chopped
- 1½ pounds potatoes 700g, peeled and cut into ½-inch cubes
- 3 cups vegetable stock 700ml
- 1 cup water 200ml
Instructions
- Heat the olive oil in a large soup pot over a medium heat. Add the leeks and cook for 7-10 minutes, stirring often, until soft. Don't allow them to brown.
- If the leeks begin to catch on the bottom of the pan, reduce the heat and add a small splash of water. Remove a few tablespoons of the cooked leeks and set aside for garnish, if desired.
- Add the potatoes, vegetable stock and water. Bring to the boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are completely tender.
- Remove from the heat and blend until smooth with a stick blender. Alternatively, carefully transfer the soup to a suitable jug blender in batches, following the manufacturer's instructions for blending hot liquids.
- If the soup is thicker than you'd like, stir in a little extra hot water or vegetable stock. Taste and season as required.
- Divide between bowls and serve topped with the reserved cooked leeks and freshly ground black pepper, if desired.
Notes
- Clean the leeks thoroughly, as grit can become trapped between their layers.
- Use the white and pale green parts of the leeks for the soup.
- Don't brown the leeks; cook them gently until soft and sweet.
- Make sure the potatoes are completely tender before blending.
- For a chunky soup, blend only half and stir it back into the remaining soup.
- For an even richer soup, stir in a splash of double cream or plant-based cream after blending, or a teaspoon of butter before blending.
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- The soup thickens as it cools. Add a splash of stock or water when reheating if necessary.
Nutrition
Calories: 153kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 483mg | Potassium: 531mg | Fiber: 3g | Sugar: 3g | Vitamin A: 747IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 2mg