Print this page

Extra Special Leek Soup

*For vegans use dairy-free soft ‘cheese’ such as Swedish Soft or Tofutti

Serves: 4
Time to prepare: 10 mins
Time to cook: 40 mins
Dietary requirements: Halal, Kosher, Vegan (with substitutions)


  • 30ml/2 tbsp vegetable oil
  • 1 medium potato, peeled and very finely cubed
  • 450g/1 lb leeks, washed and chopped
  • 900ml/1½ pints vegetable stock
  • 250g/9oz soft cheese with garlic and herbs*
  • Salt and freshly ground black pepper

To serve:

  • 4 slices white bread
  • 100g/4oz soft cheese with garlic and herbs*

To garnish:

  • Chopped chives


  1. Heat the oil in a large frying pan and gently cook the potato until tender. Add the leeks, cover the pan and leave to sweat for about 5 minutes.
  2. Add the vegetable stock, bring to the boil and cook for 20 minutes.
  3. Put the soft cheese into a bowl. Add a few spoons of soup and blend together with a fork to make a thick, creamy consistency. Stir into the hot
  4. soup and season to taste.
  5. Toast the bread on both sides and remove the crusts. Cut into bite-sized croutons and spread one side of each with soft cheese. Place on a baking
  6. sheet and pop under the grill for a few seconds until golden and bubbling.
  7. Heat the soup through gently, but do not boil.
  8. Ladle the soup into bowls and top each one with a few croutons. Sprinkle some chopped chives over and serve.


Notify me of follow-up comments

Search by keyword or phrase

Search by category