A quick and simple leek & potato soup that is ideal for a midweek dinner to feed the entire family. Perfect served with crusty sourdough bread.
This quick leek & potato soup (or leek & tattie if you’re in Scotland!) is a firm favourite in my house. My teens are not the best eaters, but I know I can serve this soup and they won’t turn their noses up! I may also have, to my own detriment, made them dislike many of the tinned soups available on the market due to making soup at home regularly. However, if they are eating vegetables of any kind I’m happy.
We were recently asked to become an Ambassador for the Froothie Evolve High Speed Blender and the first thing that came to mind to test it was this family favourite soup. From start to finish this soup is quick and easy and involves minimal chopping. Not to mention it contains ingredients that I always have stocked.
How to prepare the vegetables?
If you are using the Froothie Evolve, which also cooks the vegetables before blending then all you need to do is wash and roughly chop the vegetables. There is no need to peel the potatoes or carrots.
To prepare the leeks you will first want to trim the top of the leek and leave the root in place. Then slice the leeks vertically just above the root to the end, repeat this again on the other side of the leeks so you have 4 sections. Then full wash the leeks under a cold tap to remove and dirt. Once clean, shake dry and slice into chunks. Discard the root of the leek when finished.
How long will the soup keep?
Although there is a creaminess to this leek and potato soup, this soup is vegan and does not contain any added cream or dairy. Instead the creaminess and richness comes from the starch released in the potatoes. Therefore, this soup will happily and safely keep in the fridge in an airtight container for up to 5 days.
Can I freeze leek & potato soup?
This soup can be frozen and I often make it in large batches to pop in the freezer for quick lunches. One thing to bear in mind is that when potatoes freeze they can become slightly grainy once defrosted, but this does not affect the taste in any way. However, the graininess does not seem to be very noticeable in this particular soup.
Do I need to use the Froothie Evolve or high speed blender?
We used the Froothie Evolve high speed blender for this recipe as we were gifted to the machine to fully test and write a review. However, this is a recipe that I have made many times on the hob in a saucepan so no extra equipment is needed and instructions included within the recipe card below for both methods.
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Additional recipe suggestions:
If you like this recipe then try some of our other great soup recipes: our Curried Chickpea & Vegetable Soup, our Jerusalem Artichoke Soup or our Spicy Tomato & Lentil Soup. For something a little different our Thai Beetroot Soup, or our Wild Garlic Soup.
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Quick Leek & Potato Soup
- Froothie Evolve High Speed Blender (Optional)
- 1 leek – small, chopped
- 3 potatoes – small or 2 larger (1 inch chunks)
- 1 carrot – sliced
- 1 onion – small, chopped
- 2 knorr vegetable stock pots
- 1 garlic clove – small
- 1 l water
- 1 tsp salt – to season
- 1 tsp black pepper – to season
- 15 g butter – (OPTIONAL, if you are following a vegan diet omit the butter)
- 1 tbsp sunflower oil – IF USING HIGH SPEED BLENDER OMIT THE OIL
If using Froothie Evolve High Speed Blender
- On the Froothie Evolve, use the hot glass jug and appropriate lid.
- Wash and prepare all vegetables, chop into approximately 1 inch sized chunks.
- Add all ingredients to the Evolve jug. Ensure the lid is secure and switch on the machine.
- Using the menu button set to either "smooth soup" or "chunky soup" depending on how you like your soup. Select start and allow it to finish the program.
- Once the program complete, turn off the Froothie Evolve. Using the lid, press the button to remove steam (careful not to have your hand above it!) Then release the lid, pour and serve.
Traditional Hob Method
- In a pan over medium heat, add the oil (and butter if using). Then add the chopped leeks and onions and cook gently for 10 minutes until soft but not coloured.
- Crush and add the garlic and cook another minute. Next add the carrots and potatoes and gently saute for another 1-2 minutes.
- Next add the water and stock, bring to a boil then reduce heat to medium and allow to gently cook until potatoes are soft. Season with salt and pepper to taste.
- If you would like a smooth soup you can blend with a stick blender. Otherwise it can be served as a chunky soup.
Linking this post up to #CookBlogShare, a great group with lots of recipes, worth checking out.