Leek and potato soup (vegan and gluten-free)
A silky leek and potato soup made with olive oil and vegetable stock. Naturally gluten-free and vegan, budget- and freezer-friendly, and ready in 50 minutes.
Leek and potato soup is a British classic, and it’s naturally gluten-free as long as your stock is. This version uses olive oil instead of butter and cream, so it’s vegan and dairy-free too, and still lovely and silky thanks to the floury potatoes.
The one thing to check: stock
Stock cubes, pots and powders vary. Coeliac UK specifically lists stock cubes among the products to check. Choose a stock labelled gluten-free, and check again each time you buy, because recipes change.
Tips
- Wash leeks well. Grit hides between the layers. Slice first, then rinse in a colander or swish in a bowl of cold water.
- Floury potatoes give the smoothest result. Waxy potatoes can make the soup gluey when blended.
- Want it richer? If you don’t need it dairy-free, stir in a knob of butter or a splash of cream at the end.
- Want it chunkier? Blend half and stir it back into the rest.
Make it a meal
Serve with gluten-free bread (check the label) or a jacket potato, or add a handful of grated cheese if dairy isn’t an issue. It’s lunch on Days 2 and 5 of our 7-day gluten-free meal plan.
Leftovers handling follows the FSA’s cooking your food guidance: refrigerate within two hours and eat within 48 hours, or freeze.
Leek and potato soup (vegan and gluten-free): recipe
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Ingredients
Items marked check label can contain gluten in some brands. Choose a version labelled gluten-free or with no gluten-containing cereal in the ingredients.
- 2 tbsp olive oil
- 3 medium leeks (about 600 g trimmed), sliced and well washed
- 1 onion, chopped
- 2 garlic cloves, sliced
- 600 g floury potatoes (such as Maris Piper or King Edward), peeled and cut into 2 cm chunks
- 1.2 litres vegetable stockcheck label
- 1 bay leaf
- Salt and white or black pepper
- Small bunch of chives, snipped, to serve
Equipment
- Large saucepan with a lid
- Stick blender or jug blender
Method
- Heat the olive oil in a large saucepan over a medium–low heat. Add the leeks, onion and a pinch of salt. Cover and cook gently for 10 minutes, stirring occasionally, until soft but not browned.
- Add the garlic and cook for 1 minute.
- Add the potatoes, stock and bay leaf. Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes, until the potatoes are completely tender.
- Remove the bay leaf. Blend until smooth with a stick blender, or carefully in batches in a jug blender, letting the soup cool slightly first and leaving the lid vent open.
- Return to the pan, thin with a little water if needed, season to taste, and reheat until steaming hot.
- Serve topped with chives.
Storage
Cool and refrigerate within two hours. Eat within two days, or freeze in portions. Reheat until steaming hot.
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