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Potato Leek Soup

Total Time40 mins
Servings: 4


  • 1 TBSP butter or margarine
  • 1 large or 2 medium leeks halved (or quartered for a large leek) and thinly sliced crosswise
  • 1 rib celery including leaves finely diced
  • 1 pinch herbs de provance
  • 1 bay leaf
  • 6 cups vegetable broth
  • 2-3 medium yukon gold or yellow potatoes coarsely chopped
  • salt and pepper
  • 1 1/2 TBSP flat leaf parsley chopped
  • 1 cup soy almond, oat or dairy milk (optional)
  • croutons for garnish optional


  • Heat margarine in a large soup pot or dutch oven on medium heat.
  • Add leeks and celery to pan and cook for ~5 minutes until vegetables are softened.
  • Add herbs de provance, bay leaf and broth and stir to combine.
  • Add potatoes and bring to a boil.
  • Cook at a low boil/ simmer for ~30 minutes until potatoes are softened and beginning to fall apart.
  • Turn off heat, and stir in milk (if using) and parsley.
  • Serve immediately.*


*I like a chunky texture to this soup, however, if you prefer a smooth texture you can puree the soup with an immersion blender prior to serving.