Easy, Delicious, Leek and Potato soup for winter (vegan friendly!)
A super easy, delicious and warming leek and potato soup recipe perfect for a satisfying midweek dinner for the whole family
Leak and potato soup is a classic in our house.
It’s a soup I make in no time at all; it is warming, filling, soothing (it is soooo smooth), and it’s a dish that everyone in the family loves as it can be easily customised with picky eaters and more refined palates without having to make separate batches of it.
This is my super easy recipe for leak and potato soup. I hope you love it!
As you will see, I use no butter and no cream at all, so this soup is perfect also for vegetarian and vegans.
Leek and Potato Soup Ingredients
- 3 large potatoes, peeled and diced – the smaller the pieces, the faster they’ll cook, don’t be afraid of making them very small!
- 1 leek
- 1 cup of vegetable stock
- A dash olive oil to sautee your leek
- Salt and pepper to taste
- Grated nutmeg (optional)
Method
Wash your leek and discard the hard top green part: chop it off so only cook with the white and light green part of it
Slice the leek in half lengthwise, then slice it so you have pieces no bigger than about half a cm / 1 cm each. Place them in a pot with a drizzle of olive oil – I use my cast iron casserole pot.
Sauteé the leeks, then add the potatoes, season and cook until they are fully coated with the oil.
As they cook, add a little bit of stock so they do not dry out. Keep doing this untlil the potatoes are fully done.
With an immersion blender, blend the soup until smooth, then add as much stock as you need to make the soup your preferred consistency. Then add a little more to allow some evaporation.
Reduce heat, adjust with salt, pepper and nutmeg if using; then simmer so the flavors blend in together fully.
Serve warm.
Optional add on: a topping walnuts work amazing to add crunch. If not making this vegan, crispy bacon is also lovely as a small sprinkle on top!
Warming Leek and potato soup recipe – pin this!
Leek and Potato Soup Recipe Card
Ingredients
Method
- Wash your leek and discard the hard top green part: chop it off so only cook with the white and light green part of itSlice the leek in half lengthwise, then slice it so you have pieces no bigger than about half a cm / 1 cm each. Place them in a pot with a drizzle of olive oil – I use my cast iron casserole pot.Sauteé the leeks, then add the potatoes, season and cook until they are fully coated with the oil.As they cook, add a little bit of stock so they do not dry out. Do not dump all the stock in at once: only add enough so that the potatoes are immersed in liquid and cook properly. Keep doing this untlil the potatoes are fully done.With an immersion blender, blend the soup until smooth, then add as much stock as you need to make the soup your preferred consistency. Then add a little more to allow some evaporation.Reduce heat, adjust with salt, pepper and nutmeg if using; then simmer so the flavors blend in together fully.Serve warm
