Leek, Potato & Garlic Soup

Time: 30 mins
Serves: 2
Tags: Dairy Free, Gluten Free, Healthy, Vegan, Vegetarian


For a simple soup using up cupboard leftovers, to create a delicious and nutritious meal, look no further than our Leek, Potato and Garlic Soup created by Food Blogger ‘The Balanced Kitchen’!


  • 1 Onion, diced
  • 1 Bulb Garlic, pre-roasted
  • 2 Blas y Tir Leeks, ends removed
  • 200 g Blas y Tir Potatoes
  • 500ml Vegetable Stock
  • 3 Sprigs Fresh Rosemary
  • Sea Salt & Ground Black Pepper, to season
  • 1 tsp Rapeseed Oil


  1. Place the oil, onions and leeks in a pan, with a lid and heat gently for 5 minutes, until softened.
  2. Add the potatoes, stock, rosemary and seasoning to the pan, replace the lid and bring to the boil.
  3. Turn the heat down low and simmer for 20 minutes until the potatoes are soft.
  4. Add the garlic and, using a hand blender, blend all the ingredients together until you reach a smooth consistency.
  5. Serve immediately.

Top Tip

To keep this recipe dairy-free, stir through a little cashew milk and top with extra rosemary sprigs and black pepper to finish. Or, if you’re happy to introduce dairy & gluten, serve with a thick slice of crusty bread and butter.

For more food inspiration, like this delicious Leek, Potato & Garlic soup, check out more from The Balanced Kitchen by visiting her Instagram page, here!

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