Potato and leek soup

45 minutes



Potato and leek soup


1. In a large pot, heat oil over medium heat. Add the leeks and cook, stirring often, until soft. About 10 minutes, be careful not to brown them

2. Add in the potatoes, veggie stock and spices. Bring to a boil, then reduce heat and cover. Simmer for 15 minutes, until the potatoes are fork tender

3. Remove from heat, and with an immersion blender, puree the soup until all chunks are gone. You can also use a regular blender. Serve warm with parsley on top

How to make


- 1 tbsp olive oil

- 3 medium leeks – wash, discard the lighter ends and dice

- 2 ½ pounds potatoes, diced

- 2 tsp dried thyme

- Salt & pepper to taste

- 4 cups veggie stock

- Fresh parsley