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The BEST Leek and Potato Soup

Course: Soup
Cuisine: British
Keyword: gluten-free, leeks, leeks and potato, potatoes, quick, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Author: The Petite Cook
Leek and Potato soup is such a classic hard-to-beat dish, and will make a great starter for your dinner parties! This version is also conveniently vegan, gluten-free and dairy-free!
Print Recipe


  • 4 tbsp extra-virgin olive oil
  • 4 leeks white and light green parts only, roughly chopped
  • 2 garlic cloves peeled and smashed
  • 900 gr Ratte, Yukon Gold or Maris Piper potatoes peeled and roughly chopped into chunks
  • 2 bay leaves
  • 1 sprig fresh thyme plus more for garnish if desired
  • 1 sprig fresh rosemary plus more for garnish
  • 200 gr hazelnuts peeled
  • 1.5 lt vegetable stock homemade is best
  • 100 ml fresh whole milk hot
  • 1 teaspoon sea salt
  • 1/4 teaspoon freshly-cracked white pepper


  • Heat the olive oil in a large saucepan, then add leeks, garlic and potatoes, and stir-fry, stirring occasionally for about 5 min,
  • Fold in bay leaves, thyme and rosemary and season with sea salt and white pepper.
  • Pour in the stock and cover with a lid. Bring to a light boil, then lower the heat and cook with the lid slightly on the side (to let the steam escape) for a further 20 minutes, or until veggies are tender and cooked through.
  • In the meantime, heat a large skillet and toast the hazelnuts for about 3-5 mins, until lightly browned, then cut into halves and set aside until ready to serve.
  • Remove the bay leaves, rosemary and thyme sprigs from the pot, together with a handful of leeks and potatoes.
    Adjust seasoning, pour in the milk, then blend the soup with a hand-held immersion blender until smooth.
  • If the soup is too thin, return the pot to the heat and simmer the soup until thickens, if the soup is too thick, just add a little bit of extra stock.
  • Chop the reserved crispy leeks and cut the potatoes into tiny cubes.
    Divide the soup into bowls, and top each soup with chopped leeks, 3-4 potato cubes, chopped hazelnuts and extra rosemary and thyme leaves. Season with extra white pepper if desired, and serve immediately.


*To make vegan leek and potato soup, simply omit the fresh milk and add a little more vegetable stock if necessary.