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Potato Leek Soup


  • olive oil or canola oil

  • 1 to 3 leeks, chop white and light green parts

  • 2 garlic cloves, minced

  • 2 pounds of yellow potatoes, chopped

  • 4 cups vegetable or chicken stock/broth 

  • 2 cups water

  • 3 tablespoons thyme

  • dash of sea salt

  • 1 cup heavy whipping cream*

    • DAIRY FREE: use coconut milk, drain off the liquid first, use the thick milk only

  • chives (for topping)



1. Add olive oil (to lightly cover to pan bottom) to a large sauce pan or stock pot.

2. Add garlic and leeks, stirring often, heat until soft. Cook on medium-low heat.

3. Add broth and water, stir well and bring to a simmer.

4. Add potatoes and spices, cover and cook for about 20 minutes, until potatoes are tender.

5. Add the coconut milk (or heavy cream) and stir, bring back to a simmer.

6. Let the soup simmer long enough to thicken up a little. If the soup doesn't thicken, add in a roux. 

7. Serve with chives on top.

Store in an airtight container in refrigerator for up to 3 days. Can be frozen for up to 2 months.

Allergy free from:








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