Leek and potato soup
Leek and potato, blended, with nutmeg and oat drink instead of cream — velvety and vegan.
- Time
- 30 min
- Effort:
- easy
- Season
- autumn, winter
- vegan
- vegetarian
- quick
- budget
- batch-cook
- freezes well
- one pot
Ingredients for 4 portions
2leek
600 gpotatoes
1onions
1 lvegetable stock (instant)
200 mloat drink
2 tbsprapeseed oil
½ bunchchives
to tastenutmeg
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Celery
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 238 kcal |
|---|---|
| Protein | 6.5 g |
| Fat | 6.2 g |
| Carbohydrates | 36.4 g |
| of which sugar | 9.6 g |
| Fibre | 4.9 g |
| Salt | 1.8 g |
Not counted because listed without a quantity: nutmeg, salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Slice the leek into rings and wash thoroughly, dice the potatoes and onion.
- 2
Sweat the onion and leek in oil until soft, add the potatoes, pour in the stock, simmer for 20 minutes.
- 3
Blend, stir in the oat drink, season with salt, pepper and nutmeg, chives on top.
