Vegan Lunches: Leek and Potato Soup

Leek and potato soup is a classic soup that has been around for donkeys. But guess what it’s Vegan, the soup, not the donkeys! The thing with making a soup is once you chopped everything, you can just leave to simmer away and come back and after a quick blitz it’s ready! We made enough soup to last us a year, so we’ve frozen a load (after I managed to get the sauce pan off Aaron as he liked it so much he sat down with the saucepan watching the telly) to have for lunches to come.

Ingredients (serves the 5000)

  • 1.3kg potatoes
  • 500g leeks
  • 2 vegetable stock cubes (we used vegan friendly)
  • 2 litres of water
  • 2 tbs of  dried parsley
  • good helping of salt and pepper.


  1. Chop the leeks into discs and fry them in a very large sauce pan.
  2. Peel and diced the potatoes.
  3. Once the leeks have soften add the potatoes.
  4. Pour in the water and add the stock cubes and mix well.
  5. Bring to the boil and then once boiling turn down the heat.
  6. Add the parsley and salt and pepper and stir.
  7. Simmer for about 20 minutes, so that the potatoes are cooked though.
  8. Blitz it all together either in a blender, or using a hand blender.
  9. Serves immediately or let it completely cool and freeze.


I have made this before but a non vegan friendly one, as it has had a massive helping of cream cheese in it to make it creamy. But I think I have proved myself wrong by adding more potatoes, they make it nice a creamy. Making soup may seem like a chore, but its a frugal way of making meals with any leftovers too.

Edit: Ireland have now gone into complete crisis due to a potato famine caused by the amount of potatoes Meg put into this recipe. In other news, Wales is currently sinking into the sea due to all of the leeks in the ground. Thank you and goodnight


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