Easy and Delicious Leek and Potato Soup

We had a TON of potatoes a few weeks ago, that we really needed to use. I hate to waste food and soup is a great way to use up extra produce. We are not big soup people here but this soup was AMAZING and it was eaten up right away.

Soup is also a great way to warm up in the fall and winter. We live in the Pacific Northwest, so while we don’t get a lot of snow here, the rain and darkness can really add a sense of dread to the cold. But this soup will brighten your night with it’s comforting flavor and warmth. Everyone knows that soup is great in the winter, so make sure to try this one out!

I basically just threw this together with what we happened to have on hand at the time. We used all fresh, organic vegetables and I encourage you to do the same.

It’s a really simple and easy
soup. I was just trying to use up what I had on hand and ended up making an absolutely delicious recipe that I’m sure we’ll be coming back to throughout the winter.

Leek and Potato Soup



1 Leek, diced
1 Carrot, diced
2 Stalks Celery, diced
1.5 – 2 lbs Potatoes, diced
3 Garlic Cloves, minced
1 qt Vegetable Broth
Butter/Olive Oil for sauteing and 2 tbsp Butter
1 tsp Sea Salt
1/2 tsp Fresh Cracked Black Pepper
1/2 tsp Paprika
1 tsp Dried Dill
1 Bay Leaf



1. Heat oil/butter in bottom of pot. Add leeks and cook on medium-low for 3 minutes, stirring occasionally.
2. Add carrot, celery, garlic and cook for 5 minutes.
3. Add potatoes, spices and bay leaf and turn up to medium heat, stir for 1 minute.
4. Add vegetable broth and 2 tbsp butter and cook until vegetables are tender, about 30 – 45 minutes.
Makes about 4 servings.

Tags: Vegetarian


As seen on Winter Blues Wednesday party by DIY By Design.

3 Free Meals

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