The humble leek and potato soup – it’s a simple but comforting classic! This year, our garden has provided an abundance of homegrown leeks and potatoes, and it felt like the perfect opportunity to create a high-protein twist on the traditional favourite. This recipe stays true to the creamy, familiar flavours we all love, but adds a boost of plant-based protein to make it even more nourishing and satisfying.
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Why You’ll Love This Soup
Ingredients & Info
Here’s a list of the ingredients used along with my top-tips! ✨
- 400g leeks – finely sliced
- 1kg potatoes – peeled and cubed
- 1 onion – finely diced
- 2 garlic cloves – minced
- 1 tsp extra virgin olive oil
- 25g butter – dairy or plant-based
- 300g silken tofu –drained
- 2 tsp miso paste – we use a GMO-free paste
- 1 tsp dried thyme
- ½ tsp dried sage
- 1½ tbsp fresh marjoram – if you don’t have fresh marjoram you can substitute with 1 tsp dried, use all of it when you add the other herbs
- 2 bay leaves
- a pinch of smoked paprika
- 2 tsp sugar
- 1 tbsp white wine vinegar
- 1.3 litres vegetable stock – or chicken stock
How to Make This Soup
Please see the recipe card at the bottom of this post for the full recipe details.
Traditionally, this soup only uses a handful of ingredients. By taking the time to gently sauté the onions and leeks in butter and oil until they’re sweet, soft, and golden, you create a far richer, deeper flavour. For best results, I recommend using a heavy-bottomed, enamelled cast iron saucepan.
The addition of silken tofu adds a beautifully creamy texture and a boost of protein – without altering the flavour of the soup. You won’t even know it’s there!
- Sauté the onion. Heat a stockpot on medium-low, then add the butter and olive oil. Allow the butter to melt then add the onion. Allow it to cook until the onions turn soft and lightly golden in colour, stirring regularly.
- Sauté the leeks. Add the leeks and cook until the leeks begin to soften and become slightly sweet.
- Add the garlic and herbs. Stir in the garlic, paprika and herbs – but reserve half of the fresh marjoram for later. Cook them for about 1 minute, until fragrant. Then deglaze the pan with the vinegar, scraping up any brown bits stuck to the pan.
- Add the stock. Pour in the stock and potatoes, increase the heat to bring the soup to a simmer. Then reduce the heat back down to low and allow the potatoes to cook, approx 20-25 minutes.
- Adding more flavour. Turn off the heat and remove the bay leaves. Add the silken tofu, miso paste and sugar, then blend the soup with a stick blender until silky smooth.
- To finish. Finish by stirring in the remaining marjoram and taste to adjust seasoning to your preference. Serve with hot buttered sourdough!
Recipe FAQs
High Protein Leek & Potato Soup
Ingredients
- 400 g leeks finely sliced
- 1 kg potatoes peeled and cubed
- 1 onion finely diced
- 2 garlic cloves finely diced
- 1 tsp extra virgin olive oil
- 25 g butter dairy or plant-based
- 300 g silken tofu drained
- 2 tsp miso paste
- 1 tsp dried thyme
- ½ tsp dried sage
- 1½ tbsp fresh marjoram see notes
- 2 bay leaves
- pinch smoked paprika
- 2 tsp sugar
- 1 tbsp white wine vinegar
- 1.3 litres vegetable stock
Instructions
- Heat a stockpot on medium-low, then add the butter and olive oil. Allow the butter to melt then add the onion. Allow it to cook until turning soft and lightly golden in colour, stirring regularly.
- Add the leeks and cook until the leeks begin to soften and become slightly sweet.
- Stir in the garlic, paprika, and herbs – but reserve half of the fresh marjoram for later. Cook for about 1 minute until fragrant. Then deglaze with the vinegar, scraping up any brown bits stuck to the pan.
- Pour in the stock and potatoes, increase the heat to bring the soup to a simmer. Reduce the heat back to low and allow the potatoes to cook, approx 20-25 minutes.
- Turn off the heat, remove the bay leaves, add the silken tofu, miso paste and sugar. Blend the soup with a stick blender until silky smooth.
- Finish by stirring in the remaining marjoram and taste to adjust seasoning to your preference. Serve with hot buttered sourdough!
Notes
- If you don’t have fresh marjoram you can substitute with 1 tsp dried, use all of it when you add the other herbs.
- Alternatively, you can also use homemade, or shop-bought chicken stock for even more flavour.
