Winter Warming Potato and Leek Soup

June 13, 2017
Potato Leek Soup

Imagine a chilly night in mid winter. You’re hovering over the stove top and surrounding yourself in the lovely scent of a Winter Warming Potato and Leek Soup. We’ve just moved to Melbourne from the Gold Coast and it the thermometer also took a dive down south as well! This Winter Warming Potato and Leek Soup is sure to hit the spot on those cold winter nights (or days!)

Potato Leek Soup

Potato Leek Soup

We didn’t add too many ingredients to this soup, just the right amount to keep it simplistic. Sometimes the most simple things taste the best! Who doesn’t like water for example? That’s the case with this soup. It tastes so awesome! We used our homemade Kajo Veggie Stock in this one, but you could always use a different stock.

Potato Leek Soup

We have a few other soup recipes on our blog – including Potato Soup with Sauteed Mushrooms, Kale and Garlic, our Chunky Vegetable Orca Bean Soup and our Vegan Beef Bean and Noodle Soup! Those should keep you going for a while!

Potato Leek Soup

Let us know what your favourite soup is in the comments! We’d love to hear from you!

Winter Warming Potato and Leek Soup
Prep Time
5 mins
Cook Time
35 mins
Total Time
35 mins

Warm up this winter by making an old classic - Winter Warming Potato and Leek Soup! Made with simple ingredients and a delight to the taste buds! 

Servings: 2 people
  • 4 medium potatoes (or 750g)
  • 1 leek ends trimmed and sliced
  • 1 cup cauliflower chopped
  • 1 medium zucchini chopped into rounds
  • generous handful of parsley
  • sprinkle of white pepper
  • 1 tsp veggie stock
  • 1 cup coconut milk
  • 3 cups water
  • vegan parmesan (to serve) optional
  • fried shallots (to serve) optional
  1. Cook leek in a little water or oil for about 5 minutes. Add potatoes and cauliflower and stir through. Add water, veggie stock and coconut milk and simmer for 15 minutes, stirring occasionally. Then add the generous handful of parsley (reserve some for garnish, if desired), the zucchini and white pepper. Simmer for another 15 minutes and then serve topped with vegan parmesan, fried shallots and parsley. Enjoy!

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