Leek and potato soup

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Creamy and hearty, this soup is a big favorite with both young and old. It is one of the more simple soup recipes.
Perfect to take as packed lunch, just heat it up and pour into a hot (food) flask.


2 tbsp mild olive oil
1 large onion, sliced
3 stalks leek, white and a little of the green only, well washed and sliced
2 large potatoes, peeled and cut into chunks
ֲ½ large courgette, sliced
1 lt vegetable broth, can be made with an organic good quality boullion powder
salt and freshly ground pepper
freshly ground nutmeg
ֲ½ cup plant based cream (like soy, almond or oat)
a handful of dill or chives, finely chopped


Heat the oil in a soup pan and saué the onion on a law medium heat untill it’s translusent. Add the leeks and continue cooking for another 5-6 minutes while stirring occasionally. stir in the potatoes and courgette. Add the vegetable broth.
Bring the soup to the boil, cover and let it simmer for 15 minutes, stirring occasionally, until all the vegetables has soften.
Let the soup cool a litlle before you can transfer it to a blender. Blend the soup to a smooth, velvety texture. You can also use a hand blender.
Return the soup to the pan, adjust seasoning and add the cream and nutmeg.
Gently reheat the soup and sprinkle the fresh herbs Before serving.

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Galit Hahn

Galit Hahn

Certified natural nutritionist

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