Potato Leek Soup


This creamy soup is easy to make and uses no oil.

2 large leeks, well washed and sliced

5-6 cloves of garlic, minced

6 russet potatoes, peeled and cubed

2 bouillon cubes (I use Not Chick’n bouillon cubes) -

OR you can use four cups of vegetable broth and no bouillon cubes.

4 plus cups of water

Fresh thyme to taste (I use lemon thyme or plain thyme); rosemary; Herbes De Provence

Himalayan salt + black pepper.

Diced green onion for serving (optional)

Paprika for serving.

Soften leeks in a little water. Add garlic and diced potatoes. Add the four cups of water or the vegetable stock. Bring to a boil reduce heat, add herbs and simmer until the potatoes are softened. Using an immersion blender or a blender, blend the soup until creamy and adjust seasonings.


Serve with warm rolls.

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