Leek and Potato Soup

Ingredients

• 30 ml (2 tbsp)extra-virgin olive oil
• 6 leeks, about 1.9 litres (8 cups) slicedleeks, cleaned and sliced
• 5 medium potatoes, about 907 g (2 lb)potatoes, peeled and cut into chunks
• 454 g (1 lb)silken tofu
• 1.9 litres (8 cups)vegetarian no-chicken broth or vegetable broth
• ¾ tspsalt
• ¼ tsppepper

Instructions

1. 1

   Sauté the leeks

   Heat the olive oil in a large soup pot. Add the leeks and cook over medium-high heat for 10 minutes, stirring frequently, until wilted and translucent.

2. 2

   Simmer the soup

   Add the potatoes, tofu, broth, salt and pepper. Bring to a boil, then lower the heat and simmer for 30 minutes, or until the potatoes are tender.

3. 3

   Blend until creamy

   Leave the soup to cool, then blend it until creamy.

What is leek and potato soup?

Leek and potato soup is a simple European-style soup built around the mild, onion-like flavour of leeks and the soft, starchy texture of potatoes. Versions of it are common across Britain and parts of Europe, with variations in how the soup is seasoned and finished.

Here, silken tofu blends into the vegetables and broth to make the soup smooth while keeping it plant-based. Use a vegetarian no-chicken broth or vegetable broth to keep the dish meat-free.

Nutrition and macros by portion

The nutrition label shows one serving as written: 151 calories, 5g protein, 25g carbs, 4g fat.

Potatoes provide most of the carbohydrates, while olive oil supplies much of the fat. The tofu contributes protein, with a smaller amount also coming from the leeks and broth. Pair a bowl with a green salad or other vegetables for a more varied plate.

Prepare the leeks well

Cleaning: Leeks can hold grit between their layers, so rinse them carefully after slicing and drain them well before cooking.

Slicing: Aim for evenly sized pieces so they soften at a similar pace. The recipe uses about 1.9 litres of sliced leeks, roughly 8 cups.

Build a creamy texture

Potatoes: Cut them into chunks of roughly similar size, then simmer until a knife passes through easily. Tender potatoes blend more smoothly than firm ones.

Tofu: Silken tofu is soft and blends readily into the soup. Add it with the broth and potatoes as directed.

Take care when blending

Cooling: Let the soup cool before blending, as the method specifies. Hot liquid can build up steam and pressure inside a blender.

Batches: If your blender is small, work in batches and avoid filling it to the top. Blend until the texture is even and creamy.

Watch the cooking cues

Leeks: Cook them for 10 minutes over medium-high heat, stirring often, until they are wilted and translucent rather than browned.

Potatoes: After bringing the soup to a boil, lower the heat and simmer for 30 minutes. Check that the potato pieces are tender before taking the pot off the heat.

Serving ideas

Serve the soup on its own or with bread for dipping. A crisp green salad or simply dressed vegetables can add freshness alongside the creamy texture.

For a more substantial meal, serve it with a sandwich or a side of beans. Keep any additions separate if you want to preserve the soup's smooth finish.

Recipe notes & tips

• Rinse sliced leeks thoroughly to remove grit trapped between the layers.
• Stir the leeks frequently during their 10-minute sauté so they soften evenly.
• Cut the potatoes into similarly sized chunks to help them cook at the same rate.
• Check potato tenderness before blending; they should be easy to pierce with a knife.
• Let the soup cool before blending, and work in batches if needed.

Variations

• Herb finish: Stir chopped parsley or chives into each bowl just before serving.
• Peppery topping: Add freshly ground black pepper at the table for a sharper finish.
• Chunkier texture: Blend only part of the soup, then stir it back into the pot.
• Extra vegetables: Add chopped celery with the leeks and sauté them together.
• Crisp garnish: Top each serving with toasted bread cubes just before eating.

Common mistakes to avoid

• Gritty leeks: Rinse the sliced leeks carefully and drain them before adding them to the pot.
• Browning the leeks: Stir frequently and adjust the heat if they start to colour rather than soften.
• Uneven potato pieces: Cut the potatoes into similar-sized chunks so they become tender together.
• Blending too soon: Allow the soup to cool first, as hot soup can create pressure in a blender.
• Overfilling the blender: Blend in batches and leave room for the soup to move safely.

How to store

Cool the soup and refrigerate it in an airtight container for up to 3–4 days. Reheat gently in a saucepan, stirring occasionally; if it has thickened, loosen it with a little broth or water. Freeze in portions for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions