(Gluten Free, Dairy Free, Vegan)
The potatoes in this soup are mashed halfway through cooking, to give it an extra-creamy consistency without the need for cream.
Feeling a bit overwhelmed after all that Easter chocolate? No worries, I have some good and healthy old-fashioned leek and potato soup for you!
First of all, I hope you all had a lovely Easter and managed to indulge into a bit (or a lot) of chocolate. We had a great time during the Easter holidays and ended up spending Easter Day at Dover Castle after seeing the beautiful White Cliffs. Being by the sea, I always feel like eating some traditional and local fish and chips and – music to my ears- there happened to be a fish and chip shop that also made gluten free fish and chips in Dover, or so I thought. After visiting the castle, I called the place only to find out that it was closed, so we ended up driving to Canterbury just to get some gluten free fish and chips! You know when you crave something all day? Well, sometimes you just have to fulfil that craving, no matter what! That was my excuse, anyways. It was so delicious and I can’t remember the last time I had proper fish and chips.
Needless to say, after all that chocolate and fried food, oh and also homemade fudge, bought at the castle, I needed a bit of a break and felt like some proper healthy and cleansing soup. Something to put me back on track and to make my body happy.
A few days ago, I went to Asda to pick up a few bits I needed, only to find out that leeks were only 20p a packet! FYI, Aldi is currently also selling leeks and potatoes for 19p a packet. When I see leeks, the first thing that comes to my mind is Leek and Potato Soup. This is my favourite version I ever tried and it’s so creamy!! It’s a recipe I adapted from a Masterchef cooking book I had at home and I made it also dairy free. All you need is a few ingredients and the result is outstanding! Trust me on this, you won’t go back to those pre-packed ready soups once you try it.
It’s also very simple to make, all you have to do is to quickly fry the onions and chopped leeks in a large saucepan using a bit of oil or margarine, add the potatoes (peeled and cut in half), cook for a few minutes more and then add the stock. Let it simmer until the potatoes are tender, then remove the potatoes from the saucepan, using a slotted spoon and transfer them to a bowl with a bit of cooking broth.
Mash them well and put back in the saucepan. Simmer for a further 20 minutes to give it that extra creamy consistency. Done! I recommend to let it rest for 5 minutes before serving, to allow it to cool down and thicken a bit more.
For this recipe, I used a whole bag of pre-packed leeks that weighed 550g, if the bag you have weighs only 500g, that is absolutely fine, there’s no need to buy an extra bag just to add 50g more of leeks.
However, if you do the decide to indulge into several bags of leeks, like I did, why don’t you try and make this? It’s a delicious way to use up any extra leeks you have around.
Just a little bit more info about the nutritional facts and I will leave you to the recipe. One serving of this soup contains about 33% of your RDA (Recommended Daily Allowance) for vitamin A, 65% for vitamin K and 44% for vitamin C, as well as good doses of manganese, potassium and iron. Not bad, hey?
Ingredients (serve 4)
- 2 Tbsp vegetable oil or margarine
- 1 onion
- 550g leeks
- 800g potatoes
- 1.2 l vegetable stock
- Salt and pepper
- First of all, wash, trim and chop the leeks (you should now have around 500g of chopped leeks), chop the onion thinly, peel the potatoes and cut them in half.
- In a large saucepan, heat the oil and gently fry the chopped onion for a few minutes, until softened.
- Add the leeks and the potatoes and cook for a further 4-5 minutes.
- Add the vegetable stock and bring to the boil. Then, turn the heat down and simmer for 20 minutes, until the potatoes are soft.
- Remove the potatoes from the pan and transfer them into a bowl. Add a bit of cooking broth and mash the potatoes well.
- Transfer the potatoes back into the saucepan, stir well, cover with a lid and cook for a further 20 minutes, until reached the desired consistency. If the soup is too thick you can add a bit more broth or if it’s still too watery, let it cook for a bit longer.
- Season with salt and pepper and stir well.
- Let it rest for 5 minutes before serving and enjoy it with a warm slice of bread!