POTATO AND LEEK SOUP

POTATO AND LEEK SOUP

Potato And Leek Soup is the kind of timeless comfort food that soothes from the first spoonful. This single-serve version is incredibly simple yet deeply satisfying. The combination of tender potatoes, sweet leeks and flavourful broth creates a smooth and creamy texture without the need for dairy. A touch of olive oil enhances the richness, while salt and pepper bring the flavours to life. It’s perfect for a light lunch or gentle supper, especially on chilly days when you crave warmth without heaviness. Naturally gluten-free and made in one pot, it’s ideal for those seeking quick and nourishing meals with minimal fuss. This recipe also serves as a versatile base that can be adapted with herbs, cream alternatives or added vegetables. Whether served on its own or paired with a slice of crusty bread, this cosy bowl offers simple ingredients, pure flavour and endless comfort.

RECIPE CATEGORY

Lunch

SERVING SIZE

1

CUISINE

British

PREPARATION/TECHNIQUES

Simmer

OCCASION/HOLIDAY

Fall

SPECIAL CONSIDERATION/DIETARY CONCERNS

Vegetarian

DISH TYPE

Soup / Stew

INGREDIENTS

There are the following ingredients for Potato And Leek Soup:

• ½ cup diced potato

• ¼ cup sliced leek

• 1 cup vegetable broth

• 1 tsp olive oil

• Salt and pepper to taste

FULL NUTRITIONAL INFORMATION

• Calories: 115.8 kcal

• Fat: 4.8 g

• Saturated Fat: 0.7 g

• Carbohydrate: 17.3 g

• Sugar: 1.6 g

• Sodium: 766.8 mg

• Fiber: 2.3 g

• Protein: 2 g

• Calcium: 35.8 mg

• Iron: 1.3 mg

• Potassium: 383.3 mg

PREPARATION

These steps are followed for the preparation of Potato And Leek Soup :

• Prep The Vegetables: Peel and dice the potato into small cubes. Wash and thinly slice the leek, using only the white and pale green parts.

• Sauté The Leeks: In a small saucepan, heat the olive oil over medium heat. Add the leeks and cook for 2 to 3 minutes until soft and fragrant.

• Add The Potatoes And Broth: Stir in the diced potatoes, then pour in the vegetable broth. Bring to a gentle boil.

• Simmer The Soup: Reduce heat to low and simmer uncovered for 12 to 15 minutes, until the potatoes are fork-tender.

• Blend For Creaminess: Use an immersion blender directly in the pot to blend until smooth. Alternatively, transfer to a blender and purée, then return to the pan.

• Season To Taste: Add salt and pepper as needed. Stir well and reheat briefly if required.

• Serve Warm: Ladle into a bowl and garnish with chopped chives, cracked pepper or a drizzle of olive oil, if desired.

PREP TIME

5 minutes

COOKING TIME

15 minutes

TIPS

• Slice Leeks Thinly: Thin slices cook faster and help release their natural sweetness.

• Use Waxy Potatoes: Waxy potatoes like Yukon Gold or white potatoes give a smooth, creamy texture.

• Avoid Boiling Vigorously: Simmer gently to prevent the potatoes from breaking down too early or the leeks from becoming bitter.

• Cool Before Blending: If using a blender, cool slightly before blending to avoid splatter or pressure build-up.

• Garnish For Extra Flair: Add a swirl of olive oil, cracked pepper or chopped parsley before serving.

VARIATIONS

• Make It Vegan Creamy: Add a splash of oat cream or coconut milk for a richer consistency without dairy.

• Add Protein: Stir in 2 tbsp of white beans before blending for a fibre and protein boost.

• Herb Infusion: Simmer with thyme or a bay leaf for subtle herbal depth, so remove before blending.

• Chunky Texture: Blend only half the soup to maintain some bite-sized chunks for texture.

• Cheesy Finish: Stir in a spoonful of nutritional yeast or top with grated vegan cheese for a savoury twist.

PREPPING AND STORAGE

• Refrigeration: Store cooled soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

• Freezing: Cool completely before freezing. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

• Reheat With Broth: Add a splash of vegetable broth while reheating to loosen the texture if thickened during storage.

• Batch Option: Double or triple the recipe for meal prep. Portion into single servings and label for quick access throughout the week.