The first time I ever had leek and potato soup was at college. It was at the start of my course, and we were doing weeks upon weeks of soup and stock making. Before then, I had only really ever had vegetable soup, and I was really confused about how potato could actually work inside soup!
I remember making the soup, blending it, adding gallons of cream (this was when I could eat dairy) and eating it. After my first spoonful I was so surprised, how could potato and leeks taste so good blended down into soup? I paid the 50p ingredient surcharge and took a steaming hot, delicious bowl straight off to lunch.
Now, like most of our recipes, I haven’t really revisited this soup since I became dairy intolerant. When the dairy free life came, it was at a time where there was not as many products as readily available, and I just forgot about a lot of stuff. Recently, with my menu planning at home, soups have been appearing more and more on our table. Butternut squash and spinach, vegetable soup, spicy curry soups have adorned our table recently.
I think leek and potato soup is one of the greatest soups of all time. It is super creamy (soya single creams are everywhere now) and flavoursome, with that delicious tinge of onion from the leek. Leek and potato soup is completely vegan and gluten free too, and tastes just perfect with a nice, thick slab of super buttery bread to dunk. Perfection.
Equipment:
- Saucepan
- Small Frying pan
- Stick blender/ food processor
- Wooden spoon
Leek and Potato Soup Recipe Notes:
- 500ml water will lend itself to a thick soup, if you want a thinner soup, add more water.
- If you would like a spicier version, add a little hot chilli powder.
- There is no need to peel the potatoes, the skins blend down and you get all of the nutritional benefits.
- Leeks taste the best when cooked in butter, trust me!
A hearty and warming leek and potato soup that is perfect for autumn/ winter.
- 3 Potatoes, chopped into large chunks
- 2 Carrots, sliced
- 2 Leeks, washed and cut into small slices
- 1 Stock Cube
- 500 ml Water
- 200 ml Single Cream
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In a saucepan, boil the potatoes and carrots together until soft.
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In a small frying pan, fry the leeks until soft.
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Drain the potatoes and carrots, add back into the saucepan. Also add the leeks.
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Add in the water and stock cube and bring up to the boil.
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Once boiling, take off the heat and blitz with a stick blender or in a food processor until smooth.
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Stir in cream and salt and pepper to taste. Serve.