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Potato and leek soup

Super hearty, nourishing, simple to make and quite like a hug on a cold winters evening!

Takes 35 minutes

Serves 4


  • 1 medium onion
  • 3 cloves of garlic
  • 600 g potato 3-4 medium potatoes
  • 600 g leek 2 large leeks
  • 2 tablespoons oil
  • 2 teaspoons salt
  • bay leaf optional
  • 2 litres veg stock
  • ½ teaspoon black pepper
  • juice of ½ a lemon optional


  • Peel and finely slice the onion and garlic. Chop the potato and leek into small bite-sized pieces, ensuring to use the full length of the leek including the green tops as they taste fab and will give the soup that lovely light green colour.
  • Pour 2 tablespoons of oil to a large saucepan over a medium heat. Once it heats up, add the onion and garlic and cook for 3 minutes, stirring regularly.
  • Next, add the potato and leek to the pan along with the salt, and sweat them down for 5 minutes (add bay leaf now if using).
  • Now, add the veg stock and the black pepper. Bring to the boil, then reduce the heat to a gentle simmer and cook till the potato is nice and soft, approx. 15 minutes.
  • Remove from the heat and blend till smooth. Goes nice with a squeeze of lemon over each serving. Enjoy 🙂


Calories: 284kcalCarbohydrates: 51gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 1205mgPotassium: 954mgFiber: 7gSugar: 8gVitamin A: 2507IUVitamin C: 50mgCalcium: 119mgIron: 4mg


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