Leek and Potato Soup
This silky smooth leek and potato soup is made without milk or cream, to create a vegan / dairy-free soup that is rich and comforting. This warming winter soup is definitely a hug in a bowl!
Made with just 6 ingredients, this luscious soup is is packed with goodness and is inexpensive to make too. Leeks are slowly cooked until soft, which releases all that delicious sweet flavour, then the potatoes are added along with gluten-free stock and it simmers away until the potatoes are cooked. Then it is blended until silky smooth.
This is a hearty and filling soup - if you don't have any gluten-free bread to hand to serve on the side, you really won't miss it!
If you aren't dairy-free, you can stir through 2-3 tablespoons of creme fraiche or milk for a creamier soup if you prefer.
Ingredients
- 1 tablespoon olive oil
- 3 leeks rinsed and roughly chopped green and white parts
- 450 g floury potatoes peeled and chopped into 4 cm cubes
- 1 litre gluten-free vegetable stock
- salt
- black pepper
Method
- Heat the oil in a large heavy based pan over a low heat and cook the leeks with a pinch of salt, stirring occasionally, until soft – around 10-12 minutes.
- Add the potatoes and cook for another 5 minutes, stirring occasionally.
- Pour in the gluten-free stock and season well with salt and pepper.
- Simmer for 15-20 minutes until the potatoes are cooked and are almost falling apart.
- Cool slightly, then blend with a stick blender until just smooth - don't over blend otherwise the soup can become gluey in texture.
- Check for seasoning and spoon into bowls.
- Any leftover soup will store in the fridge, covered, for up to 3 days.
Notes
Nutrition
Private Notes
Ingredients
- 1 tablespoon olive oil
- 3 leeks rinsed and roughly chopped green and white parts
- 450 g floury potatoes peeled and chopped into 4 cm cubes
- 1 litre gluten-free vegetable stock
- salt
- black pepper
Method
- Heat the oil in a large heavy based pan over a low heat and cook the leeks with a pinch of salt, stirring occasionally, until soft – around 10-12 minutes.
- Add the potatoes and cook for another 5 minutes, stirring occasionally.
- Pour in the gluten-free stock and season well with salt and pepper.
- Simmer for 15-20 minutes until the potatoes are cooked and are almost falling apart.
- Cool slightly, then blend with a stick blender until just smooth - don't over blend otherwise the soup can become gluey in texture.
- Check for seasoning and spoon into bowls.
- Any leftover soup will store in the fridge, covered, for up to 3 days.
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