Leek and Potato sits high on the table of classic soup combinations. It’s creamy but not too rich, with the leek punching through the starch and cream to give it a significant depth of flavour. The addition of rosemary here adds a herby aromatic edge to take this classic to the next level. This recipe makes around 4 portions of soup, and is best served with a hunk of good sourdough bread for dipping.
- Chopping Board and Knife
- Large Saucepan
- Serving Spoon or Ladle
- Blender (Hand or Standing)
- 2 Tbsp (Vegan) Butter (or equivalent vegetable oil)
- 1 Large White Onion, diced
- 2 Medium Leeks, green ends trimmed and set aside, the rest finely sliced
- 2 Sprigs Rosemary
- 500 g White Potatoes (I used baby potatoes), skin on, diced into 1cm cubes
- Splash White Wine (optional)
- 1 Litre Vegetable Stock
- 125ml Plant Based Cream (I used oat)
- Salt and Pepper, to taste
Place your saucepan over a medium heat and melt the butter. Throw in your onions and fry off for 2 minutes, then add your sliced leeks and rosemary sprigs. Allow to cook for 5 minutes, stirring regularly.
When most of the butter has been absorbed and the veg is all soft, add in the potatoes and cook for another 5 minutes, at which point everything should have a hint of colour. Turn up the heat and add the wine (if using). Once that has evaporated off, pour in the stock and bring to a boil. Lower the heat and simmer for 15 minutes, or until the potatoes are cooked through. At this point, turn off the heat.
Remove two spoonfuls of the mixture and set aside in a separate bowl. If you aren’t a fan of chunky soups, skip this step, but it does give an additional dimension to the soup’s texture. Either with your hand or standing blender, blitz the rest of the soup until completely liquid. Return the reserve mixture to the pot and turn the heat back on low. Stir in your cream, and season well with salt and pepper.
Serve with your favourite bread and a drizzle of olive oil, or allow to cool and freeze for up to one month.