• 1 tbsp rapeseed oil, plus a drizzle to serve (optional)
  • 2 large garlic cloves, chopped
  • 500g leeks, thinly sliced
  • 500g potatoes, cut into cubes
  • 500ml vegan vegetable stock, made with 1½ tsp bouillon powder
  • 500ml unsweetened almond milk
  • chopped chives and bread, to serve


  • STEP 1

    Heat the oil in a large pan over a medium heat and fry the garlic and leeks, stirring, until the veg has started to soften. Add the potatoes and stock, then cover and simmer for 15 mins until the leeks and potatoes are soft.

  • STEP 2

    Pour in the almond milk, then remove from the heat and blitz using a hand blender until almost smooth, with a slightly chunky texture. Or, if you prefer, blitz until completely smooth. Reheat over a low heat if needed, then ladle into bowls and scatter with chives, drizzle with a little oil and serve with bread, if you like. Can be frozen for up to three months.

Recipe from Good Food magazine, November 2022

Goes well with


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