Leek & Potato Soup

Spring is in the air! It’s so beautifully sunny outside and the world is beginning to come alive once more. In case the name of the blog didn’t make it apparent, I love this time of year. Daffodils, blossom trees, birdsong, sunshine, freshly cut grass. Leek and potato soup always feels like a springtime soup to me; it’s getting warmer, but not yet so warm that hearty, comforting soup is off the menu. Leeks and potatoes only overlap for the shortest period of time — late March/early April is the dawn of the potato season but twilight for the leeks, so there is only a very short window for them to meet each year. This classic soup is perhaps the most famous and popular of their encounters, and with good reason.

DSC_0009 DSC_0012 I’ve often been put off by the copious amounts of cream added in most recipes, s0 decided to try a vegan version, and was very pleased with the results. Just a small amount of coconut milk is enough to give the classic creamy texture without lending an overpowering coconut flavour to the soup. Grab the last of the season’s leeks and get cooking! DSC_0019 Serves 5 Ingredients:

  • 300g potatoes, peeled and chopped into small chunks
  • 1 small red onion, or half of a large one, chopped
  • 2 medium leeks, chopped
  • 1 tbsp extra-virgin olive oil
  • 1.5 pints/ 850ml vegetable stock
  • 2 tsps dried parsley, plus more to garnish
  • 75-100ml coconut milk (if you want it creamier, add the full 100ml; if you don’t want any coconunt-y aftertaste, stick to 75ml) plus a little to drizzle on top if desired
  • Salt and pepper, to taste


  1. In a large saucepan, heat the olive oil over a medium heat. Once hot, add the chunks of potato, leek, and red onion, and fry for around 5 minutes, stirring to ensure that nothing sticks to the bottom of the pan.
  2. Add the vegetable stock and dried parsley. Bring to the boil and cover the pan. Simmer gently until the potatoes are cooked through, around 15 minutes.
  3. Turn off the heat and leave the mixture to cool for a few minutes, then transfer to a blender and liquify until completely smooth (depending on the size of your blender you may need to do this in batches).
  4. Return the soup to the pan and heat on a low heat to keep warm. Stir in the coconut milk.
  5. Serve, and garnish with a little more dried parsley (if you have fresh parsley even better!) and a drizzle of coconut milk if desired. It’s great with crusty wholegrain bread.

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