Vegetarian Potato Leek Soup


Warm up with Vegetarian Potato Leek Soup. A blend of silky leeks and comforting potatoes, spiced just right with a hint of cayenne, creates a soup that’s both simple and sublime.


  • ¼ cup olive oil, divided
  • 2 leeks, chopped
  • 1 (32 fluid ounce) container vegetable stock
  • 1 ¾ cups water
  • 2 pounds potatoes, cubed
  • ⅜ teaspoon cayenne pepper
  • ¼ teaspoon salt

Method of preparation:

Heat half the olive oil in a large saucepan over a medium heat. Add the chopped leek and cook until soft and translucent, about 5-7 minutes.

Add the vegetable stock and water and bring to the boil.

Add the diced potatoes, cayenne pepper and salt.

Reduce the heat to low, cover and simmer for about 20 minutes or until the potatoes are tender.

Using an immersion blender, puree the soup until smooth, or transfer to a blender in batches if necessary.

Stir in the remaining olive oil and season to taste.

Serve hot, garnished with fresh herbs or a sprinkle of cheese if desired.

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