Potato and Leek Soup Without Cream
I cannot think of a better accompaniment to a chilly evening than a big bowl of leek and potato soup. This plant-based vegetable soup is without dairy, vegan and gluten-free and is filling, delicious and simple to make.
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Servings: 4
Calories: 219kcal
Ingredients
- 450 g Potatoes
- 250 g Leeks
- 1 Onion
- 2 Cloves of Garlic
- 2 tbsp Olive Oil
- 1 L Vegetable Stock
- 50 ml Coconut Milk, optional
Instructions
- Peel the potatoes and chop into small chunks, slice the leeks, chop the onion and crush the garlic.
- Heat the oil in a large saucepan and add the vegetables, stir to cover them all in the oil.
- Cover the pan and sweat the vegetables on a low heat for 10 minutes.
- Add the stock and bring to the boil, turn the heat down to medium and simmer until the potatoes are soft.
- Place the soup in a blender or use an immersion blender and mix until smooth.
- Return to the saucepan and add the milk, stir and heat gently before serving.
Recipe Notes
See Recipe Guidance and Tips for More Detail
- Use a low/no salt stock cube for young children.
- If you don't require this to be vegetarian, you can substitute the vegetable stock for chicken stock and the milk for cream.
- Keep your potato cubes small.
- Add herbs for extra flavour.
- Add chopped chives for a topping.
- If you want a chunky soup, remove and put by some of the vegetables before blending, then add them back to the soup after.
Nutrition Estimate
Calories: 219kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1027mg | Potassium: 639mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1603IU | Vitamin C: 32mg | Calcium: 78mg | Iron: 2mg