Potato Leek Soup


  • 1 Onion, Roughly Chopped

  • 7-8 large Carrots, Roughly Chopped

  • 7-8 Celery stalks, Roughly Chopped

  • 5-6 garlic cloves, smashed

  • 1 Tbsp Olive Oil

  • 4-5 Large Leeks (only white & light green parts, chopped)

  • 6-7 Medium Russet Potatoes, chopped (I like the skin on)

  • 4 Cups Pacific Organic Vegetable Stock (enough to cover veggies/potatoes)

  • Pinch of Dried Thyme

  • Pink Salt & Pepper to taste

  • Chives, chopped 

  • Cilantro, chopped



  1. Sauté the garlic in olive oil, then add all other vegetables, except the potatoes. Sauté until soft. Add the potatoes and cover with broth. Bring to a boil, reduce to simmer until ready to blend. 

  2. Blend the soup using an immersion blender (my favorite!) for the easiest blending or, if you don’t have an immersion blender, transfer in stages to a blender and blend until smooth.

  3. Add sea salt and black pepper to taste.

  4. Serve with fresh chopped chives & lots of cilantro. Delicious and very filling!

Dinner, SoupsJen Van HornComment