Thursday, 7 June 2012

Simple Potato and Leek Soup

Vegan Potato and Leek Soup

I've been making this soup for years, it's delicious and dead simple - a nice combination! I wish we had it more often but leeks are one of those vegetables I tend to only buy if I need them for a recipe, they are not one of our "staple vegetables". Which is a shame as it means I only make this if I find myself with too many leeks and it's so good it's definitely worth buying them especially for it.

I've kept this really easy using stock powder and it will be key to the end flavour of your soup. I've used Marigold Vegan Bouillon Powder here (the orange container) as it's my favourite and I love the yellow hue the turmeric in the stock powder gives the soup here, if you use another brand you may have to adjust the amount to taste as they all vary wildly, just go by taste, it's easy to add more later!

Vegan Potato and Leek Soup

Potato and Leek Soup: serves 4

1 Tbsp vegan butter, I've used Vitalite
1 large leek (160g prepared weight)
1 medium onion (100g prepared weight)
about 230g peeled white potatoes
4 teaspoons Marigold Vegan Bouillon
1 litre water
freshly ground black pepper

Wash the leek well then slice the white and pale green parts only, place this in a large bowl with the chopped onion and diced potato.

In a large saucepan melt the vegan butter then add the veg, gently fry for a few minutes then add some freshly ground black pepper and put the lid on to let it all sweat for a few minutes more. When the veg has softened add the water and bouillon powder. Stir well and bring to the boil then simmer on a medium to high heat with the lid on for 15 - 20 minutes or until the potatoes are soft.

Let this cool a little bit then puree in a blender in batches (2 should do it) until smooth. Return to the pot and heat again until piping hot. Check seasoning and serve.

I usually love this soup with homemade brown Irish soda bread but didn't have any this time so had it with half a toasted multi-grain bagel slathered with Vitalite (vegan butter) - delicious!

Vegan Potato and Leek Soup

Source: Based on and veganized version of Delia's Leek, Onion and Potato Soup.

Nutritional Information: based on 1 serving out of 4.

Calories: 110
Protein: 3g
Fat: 2.6g
Sat Fat: 0.7g
Carbs: 19.8g
Sugar: 3.4g
Fibre: 1.9g
Sodium: 1034mg

You Might Also Like:

Minted Petite Pois and Potato Soup
Carrot Curry Soup


  1. This looks perfect right now, considering it is pouring with rain outside. Plus, I love that bowl so much, its really cute!

  2. Thanks :-) I thought it would be a good day to blog alright, what with rain weather warnings here in Ireland for the next 2 days!

    The bowl is actually just from Tesco, they do a whole range in that print.

  3. looks wonderful... I too use the marigold stock and it's quality is unrivaled I believe!... did you see my leek and potato soup with lemongrass? Well worth adding that extra ingredient for a summery kick!

  4. Thanks! I didn't see your post but will have a look - lemongrass is an excellent idea!!

  5. Actually Dom I need to thank you! When I posted this I couldn't for the life of me remember what recipe I had based this on as I've been using it for YEARS, so I couldn't give proper credit.

    Seeing your post there reminded me that mine is based on Delia's as well! So thanks for that, have added my source now - feel much better!!

  6. L&P soup is one of my favourites so I buy leeks when I see them a bit cheaper and then cut them up and freeze them. When the feeling for L&P soup arrives, just take them out of the freezer and away you go! It is winter here in South Africa at the moment so L&P soup is on the menu for this week!

  7. That's a great idea! Thanks very much :-) It's also *feeling* like winter here in Ireland so it may be on the menu here this week too, lol!


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