Leek, Potato, and White Bean Soup Recipe

Leek soup
Photo by Julia Kicova on Unsplash

Soup is a great way to have a homemade meal that’s comforting and full of goodness. This simple recipe is the perfect balance of carb, veg, and protein, and is both vegan and gluten-free. 

Ingredients (Serves 4):

  • 1 pounds potatoes
  • 2 large leeks
  • 2 tablespoons oil
  • 30 ounces canned white beans
  • 9 cups veg stock
  • 2 teaspoons dried thyme
  • 2 tablespoons white wine vinegar
  • Salt (to taste)


  1. Chop the potatoes into 2-inch pieces and put them in a pot of cold water. Bring to a boil, add salt, and leave to simmer for 15 minutes.
  2. Meanwhile, heat the oil in a large pot and chop the leeks into ½-inch thick discs. Add the leeks to the pot and season and add the thyme. Fry until soft. 
  3. Once the leeks have softened, add the vinegar and stir until dissolved. 
  4. Drain and rinse the cans of beans, and then add to the leeks.
  5. After 15 minutes, drain the potatoes. Add these and the veg stock to the leeks and beans, give it all a good stir, and then leave to simmer for 10 minutes.
  6. Use an immersion blender to blitz it all up, adding more water if needed.
  7. Stir and heat for another 5 minutes. Season to taste and serve.