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Potato Leek Soup

Total Time 28 minutes
Servings 4


  • 8 cups vegetable broth
  • 2 bay leaves
  • 1 t thyme (dried)
  • 1 t salt
  • 1/2 t black pepper
  • 4 russet potatoes (peeled, cut into 1 or 2" pieces)
  • 2 T unsalted butter
  • 2 large leeks (sliced & rinsed, not including dark green tips)
  • 2 stalks celery (chopped, save the leaves)
  • 2 cloves garlic (minced or chopped)
  • 1/2 cup cream


  1. In a stock pot, bring broth to a boil. Then add spices and potatoes, and boil for 15 mins.

  2. Meanwhile, heat a skillet on medium and add butter. When butter has melted, add leeks, celery and garlic. Cook for 5-7 mins. Then add veggies to the boiling pot of potatoes.

  3. Once the 20 min boil is up, pull out the bay leaves, and blend all the ingredients together. Either keep everything in the pot and use an immersion blender until well incorporated OR put several batches in a blender/Vitamix until everything's been fully blended.

  4. When blended soup is back in the pot, add the cream, stir and serve. Place a few torn celery leaves on top of each bowl for garnish.


Serve soup with celery leaves for garnish, and bread or break sticks on the side for dipping.

We recommend that all meals for children be served with milk.