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Leek and Potato Soup

This soup is delicious, mild and a great warmer for winter. It contains fiber, complex carbohydrates, vitamins A, B's and C, and protein. It is also Gluten Free, Dairy Free and Vegan. Its so quick and easy to make. Even my kids love this one!


1 large leek

1 large potato

2 tablespoons of olive oil

1 square of organic vegetable stock

4 cups of filtered water

1 can of organic cannellini beans (drained)

Salt and pepper


Add 1 table spoon of olive oil to a pan on a medium heat.

Remove outer leaves of the leek and slice thinly and lightly fry.

Turn down the stove to a low heat.

Dice the potato and and to the pan.

Add the stock and the water and let simmer for 15 mins.

Drain the can of cannellini beans and add them. Cook at a medium heat for another few mins stirring occaionally.

Remove the mix from the heat and carefully blend the mix until smooth and thick.

Put the soup back into the pan and add another table spoon of olive oil, 1/2 teaspoon of mineral salt and loads of freshly cracked black pepper. Cook on a medium heat for 5 mins. The soup should be smooth and creamy.

Serve with some fresh bread or scones, and enjoy!


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