105min 4 ppl
Vegan Leek and Potato Soup
55 minutes
4 people
Medium31–60 min or 7–12 steps
55 min · 8 steps
Medium: 31–60 min or 7–12 steps
310 kcalper person
Protein 6g
Carbs 48g
Fats 11g
About this dish
Blending half the soup and leaving the rest chunky creates a rich, creamy body without any cream — the secret is sweating the leeks low and slow in olive oil until completely silky before a single drop of stock is added.
Allergy Info
Celery, Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Leekswhite and pale-green parts only, halved lengthways and sliced into half-moons3 large
- Maris Piper or Yukon Gold potatoespeeled and cut into 2 cm cubes700 g
- White onionfinely diced1 medium
- Garlic clovesthinly sliced4 cloves
- Fresh chivesfinely chopped, to serve2 tbsp
Tins & Jars
- Good-quality vegetable stockhot1.2 litres
Spices & Seasonings
- Fine sea salt1 tsp
- White pepperfreshly ground0.5 tsp
- Nutmegfreshly grated0.25 tsp
Oils & Condiments
- Extra virgin olive oil3 tbsp
- Extra virgin olive oilto finish1 tbsp
Utensils
- Large heavy-bottomed pot
- Blender
- Ladle
- Chopping board
- Chef's knife
- Vegetable peeler
- Wooden spoon
Method
1
Halve the leeks lengthways, rinse thoroughly under cold water to remove all grit, then slice into half-moons. Finely dice the onion, thinly slice the garlic, peel and cut the potatoes into 2 cm cubes, and set each aside separately.
Approx. 15 minutes
2
Warm 3 tbsp olive oil in a large heavy-bottomed pot over a low heat. Add the leeks and onion with a generous pinch of salt and sweat, stirring occasionally, for 18–20 minutes until completely soft, collapsed, and just beginning to turn golden at the edges — do not rush this step.
Approx. 20 minutes
3
Add the garlic and cook, stirring constantly, for 2 minutes until fragrant but not coloured.
Approx. 2 minutes
4
Add the potatoes, white pepper, and nutmeg, stirring to coat everything in the oil for 1 minute.
Approx. 1 minutes
5
Pour in the hot vegetable stock, increase the heat to medium-high, and bring to a boil — this should take about 5 minutes.
Approx. 5 minutes
6
Reduce the heat to a steady simmer and cook for 15 minutes until the potatoes are completely tender and collapsing at the edges when pressed with a spoon.
Approx. 15 minutes
7
Ladle roughly half the soup into a blender, blend on high until completely smooth, then pour the blended portion back into the pot and stir to combine.
Approx. 5 minutes
8
Taste and adjust seasoning, ladle into bowls, finish each with a drizzle of olive oil and a scattering of fresh chives.
Approx. 2 minutes
