Easy Potato-Leek Soup

Share this post

Adapted from vegweb.com

1 1/2–2 cups leeks, finely chopped (use white and very light green parts)
2 cups potatoes, scrubbed and cubed or finely sliced (peels optional)
1 medium onion, finely chopped
3 tablespoons olive oil
3 cups vegetable broth (should almost cover the ingredients)
1/2 cup cream or soy milk (optional)
Salt and pepper to taste


  • Rinse chopped leeks very well before using.
  • In a large pot, add olive oil and sauté onions and leeks for two minutes.
  • Add potatoes and broth, cover, and simmer for 15 minutes or until potatoes are tender.
  • Remove pot from heat and stir in cream or soy milk (if using). Carefully blend with an immersion blender or food processor until smooth (you may wish to let the soup cool slightly first).
  •  Season with salt and pepper to taste, and serve.

Serves 2–3. Prep time, 15 minutes; cook time, 15 minutes

Sign up for our monthly newsletter


Recent Recipes articles:

September 19, 2016
February 16, 2016
January 11, 2016
August 11, 2015
Adapted from allrecipes.com
June 24, 2015

More recent articles:

Keep your workouts outdoors this winter
September 28, 2016
Exploring the meaning of work in America
September 28, 2016
How to find your favorite variety of one of fall’s best fruits
September 25, 2016
Office etiquette for the election season
September 21, 2016
Will the king of the road finally lose its throne?
August 24, 2016
Profiles of the men and women of the fruit world
August 24, 2016
Easy lunch-box meals for kids and grown-ups
August 24, 2016
Tips for taking a break from politics
August 24, 2016

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!