One Pan Chunky Leek & Potato Soup (Gluten Free, Vegan)

Prep: 5 minutesCook: 45 minutesTotal: 50 minutes
Yield: serves 4Category: Soups/Sides
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This leek and potato soup is so delicious and really easy to make! Whenever the weather is a little colder than usual I always crave a comforting soup for my lunch and my chunky leek and potato soup is the perfect recipe to warm up with!

This soup is so easy to make and you can make it even easier by just throwing all of the ingredients into a soup maker and leaving it to do all the work. I do have a soup maker but chose to cook this on the hob so I could write up step by step instructions for those of you who don’t have one.

I like my soup pretty thick and chunky but if you prefer a smooth soup you can always blend it by using either a hand blender or pouring it into a food processor and blitzing for a few minutes once it has cooled. You may also want to add more liquid once you have removed the cover before cooking for a final ten minutes, however, this simply comes down to personal preference.

I do not peel the potatoes in this soup but you can add this step in if preferred. I like to stir fresh parsley, dill and chives through this before serving but this is completely optional. If you like this leek and potato soup you may also like my Asparagus Ends Soup and my Hearty Lentil & Vegetable Soup recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 800g 5 + 1/2 cups white potatoes
  • 1200ml 5 cups water
  • 2 leeks
  • 3 cloves garlic
  • 2 vegetable stock cubes
  • 1/2 handful fresh parsley (optional)
  • 1/2 handful fresh chives (optional)
  • 1/2 handful fresh dill (optional)
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp sea salt
  • 1/2 tsp black pepper


  1. Roughly chop the leeks and add to a large saucepan along with the butter, cook over a moderate heat until they begin to soften
  2. Chop the potatoes into chunks before placing in the pan along with the peeled and finely sliced garlic, stir and allow to cook for two minutes
  3. Add the remaining ingredients to the pan and bring to the boil, stirring well
  4. Cover and reduce to simmer for thirty minutes, stir occasionally
  5. Remove the lid and stir the soup well, allow to cook uncovered for another ten minutes stirring occasionally
  6. Roughly chop the parsley and chives and stir through the soup before serving


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