Potato and Leek Soup

Ingredients

• 1 Tbsp (15 ml)oil
• 2 stalksleek, sliced
• 2 large clovesgarlic, chopped
• ¾ cup (about 100 g)celeriac, cut into 1 cm cubes
• 2 smallcarrots, sliced
• 22 oz (625 g)potatoes, cut into 1 cm cubes
• ½ tspdried marjoram
• To tastesalt, pepper and nutmeg
• 3 cups (710 ml)low-sodium vegetable broth
• ⅓ cup (80 ml)dairy-free cream

Instructions

1. 1

   Prepare the vegetables

   Wash, peel and slice the leek and carrots. Cut the potatoes and celeriac into 1 cm cubes, then chop the garlic.

2. 2

   Sauté the vegetables

   Heat the oil in a large soup pot or Dutch oven over medium heat. When hot, sauté the leek for 3 minutes. Add the other chopped ingredients and the spices, then sauté for 1 further minute. For deeper flavour, lightly caramelise the leeks before adding the rest.

3. 3

   Simmer the soup

   Pour in the vegetable broth and bring the mixture to the boil. Immediately lower the heat to a simmer, cover the pot and cook for 15 minutes, or until all the vegetables are tender.

4. 4

   Blend part of it

   Transfer about half the soup to a separate pot and purée it until smooth and creamy using an immersion blender or a regular blender. If using a regular blender, do not overfill it; hold the lid down and pause to release steam. Leave the chute open if the blender has one.

5. 5

   Finish and season

   Pour the blended soup back into the large pot and stir in the cream. Simmer for a few more minutes, then taste and season with salt, pepper and nutmeg.

6. 6

   Serve the soup

   Ladle the soup into bowls, warming them first if you like. Garnish with fresh parsley and, optionally, vegan sausage slices.

What is potato and leek soup?

Potato and leek soup is a comforting combination of mild alliums, potatoes and broth, finished with cream for a smooth, rounded taste. This German-style version adds carrots, celeriac and marjoram for extra savoury depth.

Blending about half the pot gives the soup body while leaving plenty of vegetable pieces intact. That simple approach makes it easy to choose a texture without blending the whole batch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 231 calories, 6g protein, 44g carbs, 4g fat.

At 231 kcal per serving, most of the carbohydrate comes from the potatoes, with a smaller contribution from the other vegetables. The oil and dairy-free cream provide most of the fat, while the vegetables and broth contribute modest amounts of protein. Pair a bowl with a protein-rich side, such as beans or tofu, to make the meal more balanced.

Getting the vegetables ready

Leeks: Slice them and wash away any grit trapped between the layers before cooking. A careful rinse helps keep the finished soup clean-tasting.

Even cubes: Cut the potatoes and celeriac into 1 cm cubes so they cook at a similar pace. Slice the carrots fairly evenly, too.

Building flavour in the pot

Leeks first: Give them the full 3 minutes in the hot oil before adding the other vegetables. For a deeper, sweeter note, let them lightly caramelise without letting them burn.

Marjoram and garlic: Adding these with the chopped vegetables and cooking them for 1 minute helps their flavours mingle with the oil. Keep the heat moderate so the garlic does not catch.

How to get the right texture

Tender vegetables: Simmer the covered soup for 15 minutes, then check a potato and a piece of celeriac with a fork. They should be easy to pierce before you blend.

Partly blended: Purée roughly half the soup and return it to the pot. This thickens the broth but preserves a chunky texture; blend more or less to suit your preference.

Blending safely

Immersion blender: Blend the portion in a separate pot, keeping the blender head submerged to reduce splashing. Move it gently through the soup until smooth.

Regular blender: Work carefully with hot soup and avoid filling the jug too high. Hold the lid in place and pause to release steam, leaving the chute open if the blender has one.

Serving ideas

Toppings: Fresh parsley gives the bowls a bright finish, while vegan sausage slices are an optional savoury addition. Warm bowls can help keep the soup hot at the table.

On the side: Serve with crusty bread or a simple green salad for a more substantial meal. Keep the accompaniments mild so the leek and marjoram remain easy to taste.

Recipe notes & tips

• Wash sliced leeks thoroughly to remove grit between their layers.
• Cut the potatoes and celeriac into evenly sized 1 cm cubes for more consistent cooking.
• Let the leeks lightly caramelise for extra depth, but watch them closely so they do not burn.
• Check the vegetables for tenderness before blending any of the soup.
• Blend in batches if using a regular blender, and take care with the hot soup.
• Taste after adding the cream, then adjust the salt, pepper and nutmeg.

Variations

• Smoother soup: Blend a larger portion of the vegetables for a more uniform texture.
• Chunkier soup: Blend less than half, or leave the soup unblended if you prefer more bite.
• Extra herbs: Add a little more marjoram to strengthen its savoury aroma.
• Vegan sausage: Top each bowl with vegan sausage slices for an optional savoury garnish.
• Fresh finish: Add chopped parsley just before serving for a fresh herbal note.

Common mistakes to avoid

• Skipping the leek rinse: Grit can remain between the layers, so wash the slices thoroughly.
• Uneven vegetable pieces: They may cook at different rates; cut the potatoes and celeriac into 1 cm cubes.
• Burning the garlic: It can turn bitter; keep the sauté brief and the heat moderate.
• Blending before vegetables are tender: The soup may stay lumpy; check them with a fork first.
• Overfilling the blender: Hot soup can spill or build up steam; blend smaller batches and release steam carefully.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of broth or water if the soup has thickened. Avoid sealing hot soup in a blender jug.

Frequently asked questions