gluten free · soup · vegetarian · veggies

Leek and Potato Soup

FREAK A LEEK! SNEAK A LEEK! DO YOU SPEAK LEEK? I am very excited about leeks if you couldn’t already tell. I was at my local farmers’ market and saw some beautiful giant leeks. They weren’t so much giant as they were tall. With the long green leaf things these gents were about 4 feel tall. That’s a 7 year old! I haven’t bought leeks in a while which is surprising because they have such a beautiful flavour and rare easy to work with. They’re like the onions milder, cooler cousin who likes to strum guitar and pass around a joint. Leeks are lovers.


I immediately knew that I wanted to make a leek and potato soup. I grew up eating a lot of my grammies famous vichyssoise (made by my mom and grammie) and it brings back wonderful memories for me. The rich, decadent soup made with heavy cream was always served cold and topped with fresh chives. I wanted to make a lighter, fall version of the soup. It was rainy and gloomy when I bought the leeks and I was craving something comforting yet healthy. I just came back from Montreal where I a ton of foie gras and need to give my body a break. Take a look at this easy recipe!

Julia’s Leek and Potato Soup (or Julia’s Healthyssoise!)


3 or 4 medium/large leeks. White and light greens only, roughly chopped
1 box (about 4 cups) of low/no sodium chicken or vegetable broth
1 tsp thyme
pad of butter
3 medium sized yellow or white potatoes, peeled and chopped
3 cloves of garlic, roughly chopped
1 cup milk (optional. You can always add more broth, water or omit it completely if you want a thicker, dairy free soup.)
salt and pepper to taste



This is very simple. In a large pot melt a pad of butter over medium heat and add your leeks with a pinch of salt. Let them get soft, stirring occasionally for about 20 minutes. Add garlic and chopped potatoes and thyme. Cook for another 5 minutes. Add broth, bring to a boil, turn down heat, cover and let simmer for 20 minutes. Take off heat. Blend in the pot using an immersion blender. (You could also let it cool a bit and blend it in a regular blender but it’s a bit more of a hassle.) Pour in cup of milk and gently heat through. Don’t let it boil. Serve with homemade croutons, pepper and salt to taste.


OOOOOOOOO GIRL. This is just what the doctor ordered. So luscious and creamy and rich and relatively healthy. I made a quick homemade crouton by double toasting 2 pieces of crusty bread, cutting them into cubes and gently tossing them with olive oil, salt and pepper. It adds more texture and substance if you’re eating the soup as a meal. I wish I had doubled the recipe. It may not be the vichyssoise that I’m used to but it certainly hit the spot and was the perfect meal for a dull, rainy day. When it’s leaking outside, make it leek inside!

Ok, I’m done. Until next time!



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