Potato Leek Soup


I had some leftover leeks, so I decided to make potato leek soup. Not only is this soup delicious and so easy to make, it is gluten-free and vegetarian! The yellow-orange color comes from the vegetable broth I used.


  • 2 tablespoon extra-virgin olive oil
  • 1 pound leeks, cut crosswise and thinly sliced
  • 1 pound organic russet potatoes, peeled and cubed
  • 4 cups organic Trader Joe’s Low Sodium Vegetable Broth
  • Sea salt
  • Freshly ground pepper
  • 1/4-inch long pieces of chives for garnish


  1. Heat olive oil over medium heat in a large pan (3.5 quart with lid). Add leeks and stir occasionally for 3 to 4 minutes, until leeks get soft. Stir in potatoes and cook for about 10 minutes. Add broth and cover. Simmer for 30 minutes, until potatoes are tender.
  2. Transfer to a blender and liquefy. Add salt and pepper to taste. You may want to reheat soup in microwave or in large saucepan on cooktop.
  3. When ready to serve, sprinkle with chives. Serves 4.

6 thoughts on “Potato Leek Soup

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