Soups
Creamy Leek and Potato Soup
A comforting, velvety leek and potato soup.
Ingredients
How many servings?
4
Quantities are approximate and adjust automatically with your chosen number of servings.
Method
- Before cooking, measure these ingredients: 2 leeks and 450 g potatoes. Set out the remaining ingredients, cookware and utensils so everything is ready.
- Wash and slice the leeks, then peel and dice the potatoes.
- Sauté onion and leeks in oil for 5 minutes; add potato and stock. Simmer for about 20 minutes.
- Blend half the soup, return it to the pan and add oat milk and nutmeg.
- Before serving, check: Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Cut vegetables into similarly sized pieces so they soften evenly rather than leaving hard chunks in the soup.
- Check the largest piece with a fork before blending: it should break easily. Use a stick blender in a pan that is not filled to the brim to avoid splashes.
- If too thick, stir in a little hot water. If too thin, simmer gently uncovered for a few minutes. Adjust the liquid gradually.