Be healthy … mind – body – spirit

Diary-free Leek & Potato Soup


I was at The Evergreen Brickwork‘s farmers market yesterday and saw that leeks and potatoes are in season. YUM! So, of course, I had to rush home to make Leek and Potato soup! Mmmmmm!

This recipe is quick and easy, and super deeeeelicious!


  • 2 tablespoons of extra-virgin olive oil
  • 3 large leeks (dark green stems removed), washed thoroughly and sliced thinly
  • 3 stalks of celery, chopped
  • 1 onion, chopped
  • 3 large potatoes, chopped to bite sizes (I left the skins on)
  • 3 large carrots, chopped
  • 2 tablespoons of salt
  • 2 tablespoons of dried thyme
  • 4 cups of vegetable broth (be careful ‘cuz some brands have added sugar!)
  • 2 cups of water
  • salt and pepper to taste


  1. Heat olive oil in a large soup pot over medium heat
  2. Add leeks, celery and onion and cook, stirring occasionally until softened
  3. Add potatoes, carrots, and salt
  4. Add veggie broth and water
  5. Bring to a boil and lower to a simmer
  6. Simmer for 25 minutes, covered (until potatoes are tender)
  7. Scoop 2 – 4 ladle’s of soup into a blender and puree
  8. Add pureed portion back into soup
  9. VOILA!
  10. ENJOY!




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