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Leek and Potato Soup


  • 1 lb. leeks
  • 1 lb. potatoes (or more if desired)
  • 1 tablesp. sunflower or vegetable oil
  • Stock: 4 teasp. Swiss Vegetable Vegan Bouillon to each 0.56litres (1 pint) boiling water
  • salt and pepper

. . . or for non-vegan version . . .

  • 14 g butter or margarine (instead of the oil)
  • 4 teasp. Swiss Vegetable Bouillon to each 0.56litres (1 pint) boiling water (for non-vegan stock)
  • 300 ml (1/2 pint) milk (optional)
  • 70 ml cream (optional)


  1. Thoroughly wash and then chop leeks into 1 – 2cm lengths.
  2. Put the oil (or fat) in a deep pan, add the chopped leeks and cook over gentle heat for 10 minutes. Keep the lid on the pan and shake it vigorously from time to time.
  3. Peel and chop potatoes into 2cm chunks.
  4. Add potatoes and stock to cover (or fill pan if desired).
  5. Bring pan to boil and then simmer for 20-30 minutes.
  6. Using a ladle or large spoon remove between a tenth and a sixth of the soup (incl. leeks and potatoes) and either blitz in a food processor or mash through a sieve using the back of a spoon.
  7. Return this to the pan and stir in to thicken the soup.
  8. Cook for a few minutes more to ensure fully heated through.
  9. Season to taste
  10. Suggest serving with rustic granary bread.
Leek and Potato Soup Picture

Leek and Potato Soup

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