Potato and leek soup is a go-to classic soup flavour for many. Full of comfort and warmth perfect for any season. Homemade soup is 100 times better tasting than any store-bought variety. The fresher the ingredients the tastier the soup.
It can be served creamed or chunky. With bread, on its own or with Avocado Toast. It’s equally as delicious.
You can even use this recipe as a base for other soups. We recently made this and added 2 large carrots, some cumin and other spices to make a tasty variety.
If hot soup right now isn’t your thing then you also have the option of serving this soup cold and calling it a classic ‘Vichyssoise’. Just transfer the cooked soup into a mixing bowl and chill over an ice bath. Then, when it’s cooled down to room temperature, cover and place in the fridge. Serve it cold topped with chive for a delicious spring or summer soup.
If you like this soup why not try the delicious Lentil & Bean Curry soup, it’s super healthy and has a spicy kick. If spice isn’t your thing then try the Tofu & Sweetcorn Noodle soup instead, like tasty ramen comfort food. For the health conscious people out there there’s also a delightfully pleasant Green Vegetable Soup, one of my personal favourites. Don’t forget to finish with a decadent potato cake.
Potato and Leek Soup
- 1 Large Leek
- 2 Large White Potatoes
- 3-4 Cloves of Garlic
- 2 Vegetable Stock Cubes
- 1 tbsp Olive or Sunflower Oil
- Chive Handful of fresh of 2 tbsp Dried
- 700 ml Water
- 300 ml Plant Milk Coconut or soya work best
- Salt + Pepper to taste
- Thinly slice the leek and fry until soft with the oil.
- Add the Potatoes and Minced Garlic
- Cook for 5 minutes more.
- Add the water, vegetable stock cubes and plant milk.
- Simmer for 30-40 minutes on a low to medium heat.
- Blend according to preference or leave chunky. Add back to the pan to warm through and add salt + Pepper to taste.
- Serve hot with some toasted bread. Leftovers can be kept in the fridge for a few days or can be frozen for a few months.