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Creamy Leek and Potato Soup

We’ve tried recipes that use milk or cream and tried vegan replacements and, quite frankly, they’re not good! This is a recipe Amy's mum shared with us that is creamy and delicious, but require no milk products at all!


3 Leeks – or two large

3 heaped tbsp vegan butter

1 litre vegetable stock

900g Maris Piper potatoes

1 tsp salt

½ tsp dried marjoram

2 sprigs of fresh thyme

1 fresh bay leaf

Salt and pepper to taste


  1. Peel and chop the potatoes into small, 1cm cubes.

  2. Chop the leeks and wash them thoroughly as they’re well-known for getting soil in between their layers! I chop them into disks and halve them.

  3. Heat the buttery flora in a large wok or saucepan until it has melted. Add in the leeks and cook on a low heat for ten minutes.

  4. Add in the potato cubes and the herbs: bay leaf, thyme, marjoram and salt.

  5. Finally, add in the vegetable stock and cook for twenty-five to thirty minutes until the potatoes are cooked.

  6. Remove the springs of thyme and bay leaf.

  7. Partially blend the mixture so that the soup is thick but has some chunks!

  8. Season to taste and serve piping hot with a slice of home-made bread!



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