Potato and Leek Soup


  • 2 Tablespoons olive oil 
  • 4 leeks, chopped and washed 
  • 6 to 8 Cups vegetable stock 
  • 2 pounds golden potatoes, peeled and diced 
  • 2 Tablespoons thyme, leave removed from stem 
  • 1 teaspoon salt 
  • ½ teaspoon pepper 
  • ½ bunch parsley, chopped 
  • *Optional toppings: chives, green onions, dollop of Greek yogurt, shredded cheddar cheese, parmesan cheese.



  1. In a large stockpot, heat olive oil over medium high heat. Add leeks and saute for 5 minutes. 
  2. Add stock, potatoes, thyme, salt and pepper. 
  3. Cover and let simmer for 20 minutes or until the potatoes are soft. 
  4. Using a potato masher, mash potatoes until broken down into small pieces OR using an immersion blender, blend until smooth and creamy. Taste and adjust seasonings. 
  5. Serve into small soup bowls. Garnish with parsley (and additional toppings if using) 
  6. Serve and enjoy!

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