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Leek and Potato Soup

Vegan Potato and Leek Soup

A creamy Vegan Potato and Leek Soup, warming, satisfying and delicious. Buttery leeks with delicate herbs and creamy potatoes make this soup perfectly creamy and tasty.
Course Lunch
Cuisine Soup
Diet Vegan
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 169kcal


  • 1 tablespoon olive oil
  • 1 medium brown onion peeled and finely chopped
  • 1 stalk of celery finely chopped
  • 2 cloves of garlic minced
  • 1 tablespoon plant-based butter
  • 3 medium leeks cleaned, slice the white and very pale green parts.
  • 700 g floury potatoes (approx 2 cups in the US) peeled & cubed
  • 1.4 litres of vegetable stock (2 pints) (gluten-free, vegan & low salt)
  • A small pinch of finely grated nutmeg optional
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sea salt
  • 6-8 sprigs of fresh thyme
  • 1 dried bay leaf

For the garnish

  • 1 tablespoon finely chopped chives optional


  • Heat the oil in a large saucepan, add the onion and celery and cook for a few minutes.
    Next add the leeks, the garlic and one tablespoon of a plant-based butter. Cook over medium for about 20 minutes until they are soft. Stirring often.
  • Next add the potatoes, stock, thyme bay leaf and a small pinch of freshly grated nutmeg.
    Season with salt and black pepper, bring to a boil and then simmer for 20 minutes or until the potatoes are cooked.
  • Remove the bay leaf and any stems of thyme. Using a handheld blender, blend the soup quickly, in quick pulses. Be careful not to over blend the soup.
  • Top with chopped chives.
    Serve immediately.


  • Leeks - thoroughly clean the leeks. Remove the rough outer layer of the leeks, slice the leeks lengthways and open each leek like a fan, under a running tap let the water run through the layers for a minute to get rid of any grit or soil. 
  • Potatoes -  It's important to use the right potato for this soup. A floury potato is best, choose Maris Piper or Russets. Waxy potatoes will result in a gluey soup.
  • Blending the soup - Use a hand-held blender, and blend the soup in brief pulses. Do not over blend the soup, this will result in a gloopy soup. If there are any lumps of potato left I would use a potato masher to break down the potato.
  • Storing/Freezing/Reheating - Any leftover soup can be stored in the fridge for up to 3 days. Reheat the soup on the hob until piping hot, you may need to add a little water to loosen it up a bit. You can freeze this soup, leave the soup to cool then transfer to suitable containers and freeze for up to 3 months. For best results, defrost in the fridge overnight then reheat on the hob until piping hot. Again, you may need to add a little water to loosen up the soup.
  • Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving.
  • Measurements - I weigh all my ingredients using an electric scale, all measurements are metric. Cup measurements are approximate.


Calories: 169kcal | Carbohydrates: 32.2g | Protein: 3.6g | Fat: 3.6g | Saturated Fat: 0.6g | Sodium: 305mg | Potassium: 476mg | Fiber: 4.3g | Sugar: 4.5g | Calcium: 37mg | Iron: 1mg