Potato and Leek Soup

Potato and Leek Soup

Potato and Leek is one of the most comforting and familiar of all winter soups. This hearty version has a velvety texture and is a favorite of all the family.

Potato and Leek Soup

Course Soup
Cuisine Modern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2


  • 60 ml vegetable oil
  • 1 onion finely diced
  • 2 leek finely chopped
  • 1 potato peeled and diced
  • 625 ml vegetable stock
  • 125 ml almond milk
  • 1 pinch salt
  • 1 pinch pepper


  1. Heat oil in saucepan over medium heat. Cook onion and 2 leeks  until translucent for 5 - 7 minutes. 

  2. Add potato and vegetable stock.

  3. Simmer, covered, until potato is very tender for 20 - 25 minutes. 

  4. Puree soup in a blender and strain back into the saucepan. Add milk and season salt and white pepper. 

  5. Heat through without boiling.  

  6. Garnish and serve immediately with crusty bread. 

Recipe Notes

Storage: can be stored in the fridge for 1 - 2 days.

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