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Leek & Potato Soup

Leek and potato puree soup is a winterly, easy to make soup. It’s great served with Oatly fraiche, coconut cream or oat or soy yogurt. The soup is beautiful garnished with fresh herb and served with crispy bread.


Leek & potato soup

1 big leek*

1/4 onion

3-5 potatoes

2 tbsp vegetable oil (olive, rapeseed, sunflower)

1 tsp dried parsley

1 vegetable stock cube

1l (34 fl oz) water

2 dl (~1 cup) plant cream (I used onion flavoured oat cream)

2-5 dl (~1-3 cups) plant milk (oat, almond, soy)**

Black pepper to taste


Chop the leek and onion coarsely, wash and cube the potatoes.  Heat the vegetable oil in a saucepan and add leeks, onion and the dried parsley. Sautee the vegetables for about five minutes, then add potato cubes and give them a good spin. Add the stock cube and water (if you have an electric kettle, boil the water for a swifter process). Bring to a boil, and let simmer until the potatoes are tender. Blend smooth with a mixer or in a food processor. Add vegetable cream and mix. Add vegetable milk if the soup is too thick to your liking! Grind fresh pepper on top, check the taste and add salt, herbs or pepper if needed.


*I didn’t use the uppermost deep green parts of the leek, only the white and pale green parts. I kept the greenest parts for use in salads and sprinkles.


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