This Leek and Potato Soup is a hearty one. It is simple to make, cosy and comforting, luxurious and elegant. I love how this soup can be served as a casual meal or an elegant starter for a dinner party. Nothings brings people together like good food.

I kept it vegan – without butter and cream. All you need to do is purée the soup to get it velvety and creamy. I saved the potato peels and made crispy potato skins as a garnish and a delicious snack. 

First you have to deal with the leeks. They are notoriously sandy and dirty, so be sure to wash them well. Start by cutting off the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit. Once they are cut they should soak in cold water before being rinsed again to be sure they are completely clean. 

Leek are like onions,  they have a harsh raw flavour. So the key is to slowly sauté them until they transform and become soft and sweet. It’s kind of like caramelizing onions.

This soup has a few ingredients, when prepared well make for a luxurious soup. 

• Leeks – of course they are essential for this soup
• Potatoes – use starchy potatoes like Yukon gold or russet
• Broth – I use low sodium vegetable stock to keep it vegan/vegetarian

This soup is so thick and creamy that cream is not necessary.

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Leek and Potato Soup

Ingredients

• 2 tbsp olive oil
• 3 leeks, sliced and rinsed well
• 1 shallot, chopped
• 1 garlic clove, minced
• 4 Yukon gold potatoes, cut in chunks
• 4 cups low sodium vegetable broth
• 1 low sodium vegetable cube
• 1 cup water
• kosher salt and fresh pepper

Instructions

• Cook the leeks, shallot and garlic on low until tender.
• Add the potatoes and allow to cook for a few more minutes.
• Add the vegetable broth, vegetable cube and water.
• Season with salt and pepper.
• Stir well, bring to the boil and turn down to a simmer.
• Cover and cook for about 20 minutes until all vegetables are soft.
• Remove from the heat and allow to cool slightly.
• Blend the whole mixture with a hand blender.
• If it is too thick, add ½ cup of water.
• Check for seasoning.
• This soup will thicken up, so more water may be needed.
• Serve with crispy potato skins.