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Potato Leek Soup

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Dinner [D]

Lunch [L]






4 Large Leeks cut into 1/4 inch slices (I use the white parts- I cut close to the green, but do not use)

4 Large Potatoes (I like to use GOLDEN POTATOES), peeled, cubed (about 4 cups)

4 Carrots- sliced into small pieces

1 Large YAM, peeled & cubed (cut much smaller than the potatoes so they all cook evenly)

5 cups water

1 tsp. SALT (or more, depending on your taste)

1/8 tsp cayenne pepper

1/4 cup chopped chives (optional)



Saute LEEKS in large stockpot (I used 1 tablespoon oil and some water to saute).  Saute leeks for 5 minutes until tender, stirring occasionally.  Add potatoes, carrots, yam, water, salt and cayenne pepper.  Stir.  Cover. Bring to a boil.  Reduce heat to medium low; simmer 15-20 minutes or until vegetables are tender.



Add leek mixture, in batches to high powered blender and blend until all the mixture is smooth.  Return the mixture back to stockpot.  Sprinkle with CHIVES just before serving- and enjoy! 


This soup is an AWESOME leftover.  You can make it more fun by making some yummy whole grain bread- or buying some artisan bread.  I love sprinkling white pepper on top...YUM!

Hope you enjoy!

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