Lucy's Friendly Foods

Brrr, it’s been freezing for weeks, so soups have been a regular feature for lunch. The idea for this variation on vichyssoise came from a book by the legendary Alice Walters – I’d never really thought of messing around with the classic leek and potato combination before, but the addition of sweetcorn does add a new dimension. And say the word ‘sweetcorn’ and my children are there!

Sweetcorn and Leek Soup (dairy-free, egg-free, nut-free, sesame-free, soya-free, gluten-free, vegetarian and vegan)


serves 2-4

  • 4 leeks, whites only, finely sliced
  • 1 tbsp sunflower oil
  • 1 large or 2 medium potatoes, peeled and cut into large chunks
  • 1 tin or 2 ears of corn, shaved off the ear
  • 600ml vegetable stock
  • salt and ground white pepper, to taste

– Gently sweat the leeks in the sunflower oil until they’re unctuous and soft but not browned

– Add the potatoes and sweetcorn. Stir.

– Pour over the hot stock. Bring to the boil, then reduce to a simmer.

– Simmer (covered) for 20-30 minutes, until the potatoes are well cooked.

– Liquidize.

– Taste and add seasoning as required.

– Serve garnished with croutons and parsley.


4 Responses

  1. Oh my yumminess. I love corn chowders. Too bad my family isn’t on board. I may have to halve the recipe and enjoy it all to myself for lunch!

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