Potato Leek Soup

Potato Leek Soup

Potato leek soup is a classic! This version is lighter than traditional recipes, but is still deliciously creamy and satisfying.




1 tablespoon butter

1 large leek or 3 small leeks

1 celery stalk (reserve leaves for garnish)

3 garlic cloves, sliced

1 pound potatoes, peeled and quartered

2 bay leaves

2 thyme sprigs

3 1/2 cups vegetable broth

1/4 cup milk

1/4 cup cream

salt and pepper to taste



Split the leeks lengthwise and wash well. Chop the white and pale green parts. (Reserve the green parts for our root-to-stalk vegetable broth).

In a large saucepan, saute the leeks, celery and garlic with the butter for 8 to 10 minutes, until softened but not browned. Season with salt and pepper. Add the potatoes, broth, bay leaves and thyme. Bring to a boil, cover and reduce heat to low. Simmer for 20 minutes.

Remove from heat. Using an immersion blender or working with a blender in batches, puree the soup until smooth. If using a blender, return the soup to the pan. Stir in the milk and cream. Season with salt and pepper to taste. Garnish with chopped celery leaves and a swirl of cream. Enjoy!


vegetable plate

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