A rustic, unblended leek and potato soup with tender crescent-cut leeks and bite-sized potato cubes in a seasoned vegetable broth. Starchy potatoes break down just enough to naturally body the broth while keeping plenty of bite. Serves 2 Prep 10 min Cook 25 min

Ingredients

• 1 tbsp olive oil (or vegan butter)
• 1 medium onion, finely chopped
• 1 large leek (or 2 medium), halved lengthwise, rinsed thoroughly, and cut into 1cm crescents
• 1 medium-to-large starchy/all-rounder potato (approx. 250g–300g, e.g. Maris Piper or King Edward), peeled and cut into 1.5cm cubes
• 1 clove garlic, minced
• 500ml vegetable stock
• 1 bay leaf
• ½ tsp dried thyme (or a sprig of fresh thyme)
• Freshly ground black pepper, to taste
• Fresh chopped chives or parsley to garnish

Method

• Sauté the aromatics. Heat the oil (or vegan butter) in a medium saucepan over medium heat. Add the chopped onion and fry for 4–5 minutes until translucent and soft. Add the leek crescents and cook gently for another 4–5 minutes until softened and sweet, without colouring.
• Add garlic and herbs. Stir in the minced garlic and thyme, cooking for 1 minute until fragrant.
• Simmer with potatoes. Add the diced potatoes, bay leaf, and the 500ml vegetable stock. Bring to a gentle boil, then turn the heat down, cover partially with a lid, and simmer for 15–18 minutes, until the potatoes are tender when pierced with a knife.
• Lightly crush for texture (optional). Leave unblended. If you’d like a slightly thicker broth, crush 3 or 4 potato cubes against the side of the pan with the back of a wooden spoon to release some starch.
• Finish and serve. Discard the bay leaf. Season with plenty of freshly ground black pepper (the stock cube provides plenty of salt). Ladle into bowls and finish with chopped chives or parsley, served with crusty bread.