Leek and Potato Soup Recipe ( Top 14 Free)
GLUTEN FREE II DAIRY FREE II VEGAN II NUT FREE II SOY FREE II TOP 14 FREE II SESAME FREE II EGG FREE II FISH FREE II SHELLFISH FREE
This velvety, silky and creamy leek and potato soup recipe is so delicious and can be prepared in under 45 minutes. Prepare to be comforted! Nothing soothes the soul quite like a warm bowl of creamy soup.
This classic combination of leek and potato offers comforting flavours, making it a delicious choice. With simple ingredients, this easy-to-make soup has become one of my favourite meals during the autumn and winter seasons. This leek and potato soup recipe is healthy and family-friendly, made without cream or unhealthy ingredients.
Notes on ingredients for leek and potato soup
Vegetable stock
If you have an intolerance or allergy to yeast and gluten, like I do, I recommend using Marigold or Kallo brands of stock. These are the only two brands I have found that do not contain yeast, which is often used as a cheap flavour enhancer.
I make my bone broth weekly and prefer it over store-bought stock, as it doesn’t contain any ingredients I cannot tolerate. If you're interested, try my bone broth recipe! It's super easy—you can toss everything into a slow cooker and let it cook for 12 hours, just like I do. Take a look at the recipe for my bone broth here.
NB: Check the ingredients on stock if you have allergies, especially if it needs to be celery-free. All stocks contain this ingredient, so it’s probably best to make your own stock but omit celery. Take a look at this recipe here.
Potatoes
For this leek and potato soup recipe, Yukon Gold potatoes are generally considered the best choice as they provide a creamy texture and rich flavour, making the soup smooth and delicious; however, russet potatoes can also be used, though they might result in a slightly thicker consistency due to their higher starch content.
Key points about potato selection for leek and potato soup:
Avoid waxy potatoes:
Red-skinned potatoes are considered waxy and tend to hold their shape, which isn't ideal for a smooth soup texture.
Floury potatoes are best:
Look for potatoes that are high in starch, like russets. When cooked, they break down easily, creating a thicker soup.
Yukon Golds for creaminess:
Yukon Gold potatoes are the preferred choice if you want a particularly creamy soup.
Garlic
Fresh garlic is preferable to pre-minced garlic with additives. Fresh garlic tastes significantly better.
Coconut milk
I always use coconut milk that has no gums or carrageen, which is extremely questionable. If you suffer from gut problems, IBS, or inflammation, please steer away from these additives. The coconut milk I used to drizzle over the top is this brand which I got from amazon. Unfortunately, you cannot find pure coconut milk in the supermarkets these days. I use coconut milk a lot so, I order in bulk.
NB: if you have a nut allergy check that coconuts are ok for you to consume.
Ingredients
Tips & variations
This is a great soup to batch cook and freeze for the winter months. Just make sure that you cool the leek and potato soup first before pouring into containers and freezing.
This leek and potato soup recipe is a great base to add other vegetables. For a different twist, add half a roasted butternut squash and a large sweet potato, and finish with coriander instead of chives.
Finish with crispy bacon, sauteed leeks and chives if you eat meat. I love this variation.
Add shredded chicken to this level and potato soup recipe if you want more protein.
Serve this with some good quality bread for a light lunch or dinner, or pair it with a cheese and tomato toastie, using gluten-free bread and dairy free cheese.
FAQs
Do I need to peel the potatoes?
YES! for a smooth soup, peel them first.
What part of the leek should I use for this leek and potato soup recipe?
Use the white and light green parts. The dark green tops are tough but great for stock.
How do I clean leeks properly?
Leeks can trap dirt. Slice them lengthwise, fan out the layers, and rinse under cold water.
Can I make this leek and potato soup without cream?
Yes, blend the soup thoroughly for creaminess or use a dairy-free substitute like coconut milk. See notes on ingredients above for my recommendations for coconut cream.
What's the best way to blend the soup?
An immersion blender is the easiest. If using a countertop blender, let the soup cool slightly first.
Can I freeze leek and potato soup?
Yes, ensure it's cooled before transferring it into containers and freezing. It will then be kept in the freezer for 3 months.
How long will the leek and potato soup keep in the fridge?
Store in an airtight container for up to 3-4 days.
Can I add other vegetables?
Absolutely! Carrots, celery, or spinach can blend nicely without overpowering the flavours.
Does it need fresh herbs or spices?
Salt and pepper are enough, but thyme, bay leaves, or parsley elevate the flavour.
Makes 6 portions - 45 mins cooking time
Step by Step
Recipe
475 g or 3 leeks chopped
240 g or 2 medium onions roughly chopped
5 cloves of garlic peeled
810 g potatoes peeled and roughly chopped
4 tbsp vegetable stock ( or chicken if your not vegan)
2 litres hot water
6 tbsp Coconut milk ( for garnishing)
30 g chives ( for garnishing)
Method
Sweat the leeks, onion and garlic in a saucepan till soft.
Add the potatoes and stock, and stir together for a couple of minutes. ( I find sweating the powdered stock adds more flavour to the soup)
Add the water and simmer for 35 - 40 minutes or till the vegetables are soft.
Once cooled, liquidise the soup.
To serve, heat the soup and garnish with chives and a drizzle of coconut milk.
Other similar recipes you might like
Sweet Potato, Turmeric and Carrot Soup
Looking for anything?
Browse all Articles
Latest articles
Latest Recipes
Follow along on Instagram
You might also like these recipes:
