I didn’t like leeks as a child. I don’t know why.  I always remember my Mum putting them in Macaroni Cheese and me picking them out.  We’ve started getting a weekly veg box again in the last few weeks and in this week’s box we got leeks so I decided to try to make something really nice with them that my boys would definitely eat.  I’m so pleased that this soup turned out well.  I wanted to do a little twist on the classic leek and potato soup.  The only way to get Ethan to eat sweet (“orange”) potato is in soup and he gobbled this one down.  It can’t have just been for the reason that I said as soon as they’d finished they could go back to watching their superhero programme on TV!

This soup will store in an airtight container for a couple of days in the fridge or in the freezer for a few months.  The recipe below serves two adults and two children with two portions left over for a lunch or dinner another day.  We serve with garlic bread or gluten-free toast and humous.

Ingredients

1 tbsp olive oil

2 medium leeks, chopped

1 white onion, diced

2-3 cloves of garlic

3 medium sweet potatoes (approx 400-500g)

3 white potatoes (approx 400-500g)

2 springs of fresh rosemary chopped

1 litre vegetable stock

Salt & Pepper

Method

Put the olive oil in a large saucepan to warm.  Add the onion, garlic and leeks and fry on a low heat for about 5 minutes until soft.

Add potatoes and rosemary and stir before adding the stock. Put the lid on and leave to cook on a low heat for about 20-30 minutes.

Season with salt and pepper before blitzing the soup with a hand blender until smooth.  Taste and season again if needed.

Serve and Enjoy!

Leek & Two Potato Soup

Comforting vegan soup

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Servings 6

Equipment

• Large Saucepan

Ingredients

  

• 1 tbsp Olive Oil
• 2 medium Leeks chopped
• 1 White Onion diced
• 2-3 cloves Garlic
• 3 medium Sweet Potatoes 400-500g
• 3 White Potatoes 400-500g
• 2 sprigs Fresh Rosemary
• 1 litre Vegetable Stock
• Salt & Pepper

Instructions

 

• Put the olive oil in a large saucepan to warm.  Add the onion, garlic and leeks and fry on a low heat for about 5 minutes until soft.
• Add potatoes and rosemary and stir before adding the stock. Put the lid on and leave to cook on a low heat for about 20-30 minutes.
• Season with salt and pepper before blitzing the soup with a hand blender until smooth.  Taste and season again if needed.
• Serve and Enjoy!

Keyword Family Food, Vegan

If you like this soup you may also like:

Pumpkin Soup

Chuck it all in Vegetable Soup

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