Sweet, gently cooked leeks and floury potatoes make a naturally creamy winter soup. Potato starch gives it body when blended, so plant cream is optional rather than necessary.
Ingredients
- 3 large, trimmed and thinly sliced Leeks
- 600g, peeled and cut into 2cm cubes Floury potatoes
- 1 medium, finely chopped Onion
- 1 clove, finely chopped Garlic
- 900ml Vegan vegetable stock
- 1 tbsp Olive oil
- 1 Bay leaf
- 1/2 tsp, or to taste Fine salt
- 1/4 tsp Black pepper
- 10g, snipped, to finish Fresh chives
- 2 tbsp, optional Oat cream (optional)
Equipment
Large saucepan with lid · Stick blender · Sharp knife · Chopping board
Method
- Trim the leeks, halve them lengthways and rinse between each layer to remove grit. Slice thinly. Peel and cube the potatoes; finely chop the onion and garlic.
- Heat the oil in a large saucepan over medium-low heat. Add the onion, leeks and a pinch of salt. Cook gently for 10–12 minutes, stirring often, until soft and sweet but not browned. Add the garlic for the final 30 seconds.
- Add the potatoes, stock and bay leaf. Bring to a gentle boil, then lower the heat and simmer partly covered for 20–25 minutes until the potato cubes crush easily with the back of a spoon.
- Remove the bay leaf and pan from the heat. Blend in short bursts until smooth, keeping the blender head below the surface to prevent splashes. For a more rustic soup, blend only half and stir it back through.
- Taste and season with the remaining salt and pepper. If using oat cream, stir it in now. Add a little hot water if the soup is thicker than you like, then warm gently until steaming; do not boil vigorously.
- Ladle into bowls and finish with snipped chives and a small drizzle of olive oil.
Allotment tip
Use floury potatoes and blend them with the leeks for a naturally velvety texture. Avoid prolonged high-speed blending, which can make potato soup gluey.
Cooking tips
Slice leeks evenly and let them soften slowly before adding the stock. If you prefer a lighter soup, reserve 150ml stock and add it after blending until the consistency is right.
Common mistakes to avoid
Rushing the leek stage leaves a raw onion flavour. Blending while the soup is boiling risks splashes; remove it from the heat first and keep the blender head submerged.
Serving suggestions
Serve with crusty bread or homemade croutons. A few finely sliced raw leek rings can be softened in a little oil for a garnish.
Seasonal allotment note
Leeks are a dependable UK autumn and winter crop, while potatoes from the main summer harvest can be stored for colder months. Wash homegrown leeks carefully because soil can sit between the leaf layers.
Ingredient swaps
A waxy potato gives a slightly lighter, less thick soup. Use unsweetened soya or oat cream in place of oat cream; it is equally good without any cream. Check that stock cubes are vegan.
Allergens: Oats if optional oat cream is used
Storing leftovers
Cool promptly, refrigerate within 2 hours and eat within 48 hours or freeze in portions. Defrost in the fridge and reheat once on the hob, stirring, until steaming hot throughout.