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The ultimate creamy Potato & Leek soup

by Micaela Harrasser

Changing country for once, but I love this soup so much I thought it deserved a place here! This soup is a classic I first tried when I was living in London! Not sure if it’s actually British, but I am sure this soup is a staple in the UK! This version is without meat (meaty options include fried pieces of bacon, or ham); it is also quite light, especially if you use a light cream (I use the Alpro light cooking cream).

Two very good reasons to love this soup are: the availability of ingredients all year around, and the fact that you basically don’t have any food waste – like, at all (yes, you can eat potato peels if well washed and cleaned from dirt, and no, you do not taste the peels in the soup!). In fact, I also use the green part of the leeks – hence why my soup is green, and not the common pale yellow-ish colour you might be used to!

So, grab your tools and ingredients, make this gorgeous soup and let me know how it turns out! 😀

[rating]

The ultimate creamy Potato & Leek soup

Serves: 2x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 300g potatoes, skin on
  • 500g leeks
  • 1 small carrot
  • ½ celery stick
  • 400ml veggie stock
  • 2 tbsp Cooking cream (Alpro)
  • Oil
  • bay leaf 2 leaves
  • Salt and pepper

Instructions

  1. Finely chop the carrot and celery, then place both on a large non-stick pan with some oil to cook slowly.
  2. In the meantime, chop the leeks into approximately 1-2cm rings.
  3. Add the chopped leeks to the pan and stew mixing frequently until translucent and reduced in size, 5-10 min.
  4. During this time, chop the potatoes and add them together with the bay leaves to the pan.
  5. Keep cooking and stirring occasionally on medium heat for another 20 min – if things start to stick to the bottom/burn, add a little bit of veggie stock.
  6. Add the veggie stock, cover with lid and cook for around 10 min, or until potatoes are cooked.
  7. Add 40ml cream, freshly ground pepper, then transfer everything to a blender.
  8. Blend until everything is combined, then for a further minute for extra creaminess. If too dense, add extra water.
  9. Taste and adjust for salt and other spices, then serve and devour!

Notes

Tips: you can make it and freeze it if fresh ingredients were used, just remember to not add the cream. In the fridge it can last up to 3 days (with cream, only 2 days).

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