Potato Leek Soup

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Ingredients Minutes Calories
Prep Cook Servings
20 min 30 min 4
Potato Leek Soup
Health Highlights


2 medium leek(s) Leek
2 tbsp Butter, grass fed, unsalted (can use ghee or coconut oil for a vegan option)
4 cup Vegetable stock/broth
4 cup Potato (chopped into bite sized pieces)
1/2 tsp Black pepper (freshly ground)
1 tsp Sea Salt
1 tsp, ground Thyme, dried
1/2 tsp Parsley, dried
2 stalk(s) Green onion (for garnish - can use parsley)
1 pinch Salt (to taste)
1 dash Black pepper (to taste)


Slice leeks lengthwise, fan open and rinse thoroughly. Like really thoroughly. These guys are usually pretty dirty.

Remove the bottoms and the tough dark green tops.

Slice the white and light green parts into 1/4 inch pieces.

In a large saucepan, melt butter over medium-high heat.

Add leeks and stir until well coated in butter.

Cover the pot and reduce heat to low.

Cook leeks until soft, (About 8-10 minutes).

Stir in the broth, thyme, dried parsley, pepper, sea salt and potatoes.

Increase heat and bring to a slight boil.

Reduce heat back to low and simmer for 20 mins until potatoes are tender.

Add half of the soup to a blender and pulse until it reaches a creamy consistency or use an immersion blender.

Add blended soup back into the pot and stir. You can blend more or less of the soup to reach the desired consistency.

Top with fresh parsley, green onions and some salt and pepper to taste.

Nutrition Facts

Per Portion

Calories 206
Calories from fat 56
Calories from saturated fat 34
Total Fat 6.2 g
Saturated Fat 3.8 g
Trans Fat 0
Polyunsaturated Fat 4.9 g
Monounsaturated Fat 10.7 g
Cholesterol 15.4 mg
Sodium 1214 mg
Potassium 738 mg
Total Carbohydrate 36 g
Dietary Fiber 3.9 g
Sugars 5.0 g
Protein 3.9 g

Dietary servings

Per Portion

Vegetables 3.0

Energy sources