Potato and Leek soup

Serves 4-6


4 leeks

4 potatoes

50g dairy-free spread or plain sunflower oil (shopping list note – pure sunflower margarine is safe)

1.2 litres vegetable stock (shopping list note – Marigold Swiss Vegetable Bouillon, the vegan organic version in the orange/brown pot, is safe as long as you are not sensitive to turmeric – if you can’t tolerate it, you’ll probably have to make your own, using half a dozen different fresh safe vegetables, two litres of water, some safe fresh or dried herbs, salt and pepper.  Prepare vegetables, put everything in a pot, bring to the boil and simmer for at least an hour before straining and measuring out your 1.2 litres for this recipe)

Salt and pepper

OPTIONAL for people who eat/tolerate dairy – 2 tablespoons cream or crème fraiche


  1. Trim and clean the leeks. Peel the potatoes and cut into large chunks.
  2. Put the leeks and potatoes into food processor to chop them up.
  3. Put spread or oil in a large pan and add the leek and potato. Cook for 5-10 minutes until leeks begin to soften.
  4. Add the stock, bring to the boil then lower the heat and simmer for 30 minutes.
  5. For a smooth soup, blitz with a blender. Taste for seasoning and stir in the cream just before serving, if using.
  6. If making the day before, don’t add the cream. Leave in a plastic or glass container in the fridge, heat up either in a pan or the microwave and stir in the cream just before you take it to the table.

About Tiger

dreamer. writer. thinker. sometimes all three at once.
This entry was posted in Christmas, soups, vegetarian and tagged , , , . Bookmark the permalink.

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