Want to get your products accredited with our trademarks? Find out more

Follow us

What are you looking for?

What are you looking for?

Eating veggie » Recipes » Leek and Potato Soup

Leek and Potato Soup

Preparation 5 mins, Cooking 30 mins

Serves 4

Egg-Free, Dairy-Free, Gluten-Free, Suitable for Freezing, Vegan, Wheat-Free

Ingredients

  • 2 tbsp vegetable oil
  • 1 medium potato, peeled and very finely cubed
  • 450g leeks, washed and chopped
  • 900ml vegetable stock
  • 50g vegan soft cheese with garlic and herbs
  • salt and pepper, for seasoning

Method

  1. Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks and sweat with the lid on for about 5 minutes.
  2. Add the vegetable stock, bring to the boil and cook for 20 minutes.
  3. Put the vegan soft cheese with garlic and herbs into a bowl. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency. Stir into the hot soup and season to taste.

Lettuce Keep You in the Loop

Illustration of vegetable

We are a collective of determined people, connected by our shared belief in a better future for every life on earth. Keep up with our work and sign up to our newsletters...

Name(Required)
Signup(Required)
By submitting your details, you are agreeing for us to send you emails about the Vegetarian Society’s and/or Cookery School's work, as well as how you can get involved and support us through fundraising and campaigning. We will never share your details with anyone else, and you can unsubscribe from these emails at any time. See the full Privacy Policy with information about how we store and use your personal data.

Follow us on social