Leek and Potato Soup

A great winter warmer !
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 1 tbsp olive oil
  • 2 leeks, white part only, finely chopped
  • 1 spring onion, finely chopped
  • 1 onion, finely chopped
  • 3 big potatoes (approximately 600g), peeled and chopped into small pieces
  • 2 cloves garlic, peeled and minced or finely chopped
  • 1 litre vegetable stock
  • 1 cup soy (or other plant based) milk


  • Heat olive oil in a large pan and sauté onions and garlic until soft
  • Add spring onion and leeks and cook for a further few minutes until they start to soften
  • Add chopped potatoes to pan and mix with other vegetables for about 3-5 minutes
  • Add all stock and allow to boil. Simmer with lid off until potatoes soften
  • Transfer soup to blender and combine until all ingredients are mixed into a thick soup
  • Transfer soup back to saucepan, add 1 cup of soy milk and gently re-heat


Serve with a thick, crusty sourdough loaf.

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