Leak, Potato and Kumera Soup

For anyone who tries to eat a plant based diet, one of the hardest things is social gatherings.

There never seems to be anything there that is not packed with meat and dairy, and if you do bring something like a vegan lasagna or hummus and crackers, its gone in minutes.

Enter Leak and Potato soup.

This soup has been my secret weapon at pot lucks for years!!
Its hearty, creamy, and so easy to make a ton of without it costing the earth.
This recipe calls for two leaks, but if i was going to make this for a big group, I'd just double the other ingredients and it still works fine! You could add another leak if you were going to make massive pot, and just triple the other ingredients.

A lot of people consider leak and potato soup an old family favourite, its the kind of thing that makes winter actually bearable!! I definitely have my fair share of fond memories.

As much as I love traditional leak and potato soup, I can almost guarantee that this recipe is so much better.

Ive never had leak and potato soup the way I make it, and I always have people tell me that they love it!
The basic difference between this soup and every other leak and potato soup Ive had is that it has a combination of creamy texture and vegetable chunks.

The other difference is I also add kumera (sweet potato) and carrots, not just leak and potatoes.

While these differences may sound strange, I highly recommend giving it a go, its surprisingly good and a lot of people who have tried this soup say its the best leak and potato soup they've ever tried.

You can actually make this in a slow cooker as well, just add all the ingredients except coconut cream and add that at the end.
So easy!

Like I say for all my recipes, a good stock will really help make a plant based dish flavoursome, I used Massel 'chicken' stock (whcih doesn't contain real chicken) and Vegeta Gourmet stock for this recipe, you can find it at either Countdown or New World. I highly recommend investing in good stocks for your pantry, cheap ones normally contain nasties like msg.


Feeds about 4 people

2 leaks chopped.

2 cloves of garlic crushed

7 small potatoes

2 large Beauregard kumera

2 carrots

2 tablespoons of Massel chicken stock

2 teaspoons of cumin

2 tablespoons of tomato sauce

2 teaspoons of wholegrain mustard
3 teaspoons Vegeta Gourmet stock (or any vegetable stock, although I highly recommend this one)
1 tablespoon soy sauce

½ a can of coconut cream (shake it)

Cracked black pepper to taste



Chop and wash the leaks.
The best method to get rid of dirt is to cut them in half length ways then make ½ cm wide slices up the base of the leak.
Then put the leak slices in a colander and wash until all the dirt is gone. (See photo)

Wash the potatoes and kumera and cut into small pieces, I would recommend cutting the kumera slightly larger than the potatoes because it will cook quicker.

*Important note: If you're not in the habit of leaving skins on vegetables then this is the perfect recipe to give it a go! Kumera skins have actually more antioxidants than blueberries, so by peeling them you are actually getting rid of something extremely good for you! I don't peel any of the vegetables in this recipe and even my two year old is fine with it.

Peeling vegetables is also extremely tedious, so why bother!?


Wash and cut the carrots in half and then slice thinly. (See photo) This part is actually important because carrots are the slowest to cook in this recipe and if they are too thick they wont cook at the same rate as the other vegetables.


Add the crushed garlic and remaining ingredients except coconut cream and pepper to a big pot.
It will look like there isn't enough water, BUT DO NOT ADD MORE! The water will cover the vegetables once they cook down a little bit.
Bring to a boil stirring every so often and then simmer on a low heat until everything is cooked. It should take about 30-40 minutes. Cooking on a low heat over a longer period of time preserves flavour and nutrients and makes things taste so much better than just boiling for 15 minutes!


Once the vegetables are cooked turn off the heat and add half a tin of coconut cream. Blend half of the soup until creamy and then add it back to the pot. I try to leave as many of the leak strands unblended as I can because the taste and texture is so nice.

Season with pepper and if you think it needs more flavour add some more vegetable stock and soy sauce.
I'm used to a low salt diet so this is perfect for me, but adding those two will give it a boost if you think it needs a bit more.

Serve with cracked black pepper and a swirl of coconut cream (If you can be bothered)

I also put some chopped green onion on top.
With a loaf of fresh bread this would be a sure fire winner of a meal.