Leek and potato soup
Nutrition per serving
Leek and potato soup: the simplest and most comforting homemade soup. Two ingredients, a soft, light velouté, a classic that pleases everyone, from children to grandparents.
Preparation: 10 min | Cooking: 25 min | Servings: 4 | Difficulty: Easy
Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 162 kcal · 6 g protein · 24 g carbohydrate · 4 g fat
Ingredients
- 3 leeks
- 3 potatoes
- 1 vegetable stock cube
- 1 tbsp olive oil
Method
- Slice the leeks and soften them gently.
- Add the diced potatoes and the stock.
- Cook for 20 minutes.
- Blend for a smooth soup, or leave it chunky.
Nutritional benefits
Leek is rich in fibre and water, very low in calories, and gentle on digestion. Combined with potato for body, it makes a light but filling soup, vegan and gluten-free: the basis of a balanced diet in the evening.
Variations and substitutions
- With a touch of cream.
- Topped with wholemeal croutons.
- With vermicelli.
- With turmeric.
Storage and making ahead
Keeps for 4 days and freezes perfectly.
💡 Good to know
Soften the leeks well over a low heat before adding the water: they develop a sweetness that flavours the whole soup.
Related reading
Discover more vegetarian recipes · vegan recipes · weight-loss recipes · healthy & balanced recipes · gluten-free recipes.
Foods in this recipe: leeks · potatoes · vegetable stock · olive oil.
You might also like these recipes: Tomato and basil soup · Celeriac soup · Pea and mint soup.
