Quick Potato Soup Recipe

Oh this quick potato soup recipe is amazing! It came about quite by accident. My daughter was telling me about a delicious leek and potato soup and I remember how much I used to love that soup when I lived in the UK, but since coming to Spain, I just haven’t been able to find much flavour in the leeks.

I don’t know if that’s just my memory playing tricks on me or whether the leeks really are stronger in the UK but either way it resulted in me making less and less leek and potato soup, until eventually I stopped all together.

The day after my conversation with my daughter, I fancied a quick soup. I looked in the fridge and saw that I had 3/4 of a leek left. And that was the beginning of this soup! So easy.

You don’t have to leave this overnight, or chop loads of vegetables or make a separate stock. It’s just a simple fix for a simple craving!

How to Make Quick Potato Soup

Finely chop one large onion, 2 cloves of garlic and 1 leek (if you have a whole one that is, lol! I only had 3/4 left to make this soup). Heat a little olive oil in a saucepan and fry the onion and garlic for a few minutes before adding the finely chopped leek. Add plenty of salt (check to taste).

Fry together for about 5 minutes, then add 3 chopped mushrooms if using, and some chopped fresh parsley (buy it fresh and store it in the freezer so you always have some handy). Fry for another 5 or so minutes, until the leeks are looking soggy and the mushroom is cooked through.

Next add 2 medium-sized potatoes, or however many you want to have in your final soup, chopped into small bite-sized pieces, followed by a generous handful of peas, stirred into the mix.

Add some more salt and continue to fry for another 10 minutes or so, keeping an eye on it so that it doesn’t burn.

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When I’m cooking, I use a normal spoon from the cutlery drawer to add flour and things. I do have measuring spoons but I think they make much smaller quantities than what I think they should be (i.e. on my measuring spoon a tablespoon is very small etc.). So I take a normal dessert spoon and dig it into the rice flour and add two of those to the pan.

Stir well and then add a tiny amount of water, stirring continuously. Keep adding water as it is absorbed by the flour/veggie mixture. It doesn’t take long until you can start pouring the water freely into the pan and you’re left with a creamy liquid.

Cook the soup until the potatoes are beginning to soften (about 10 minutes) and then add 1/3 litre of unsweetened plant based milk. I used unsweetened soy milk because that’s the one I can get locally but any will do as long as it isn’t oat (too sweet) or with added sweeteners. I prefer to buy organic and 100% pure.

Cook the soup for another 10 minutes and then add a 1/4 glass of white wine (optional of course).

Serve with gluten free bread or croutons and nutritional yeast sprinkled on top.

If you like, you can turn the soup off and reheat it later – always a plus with soups, but not essential.