Rich potato and leeks soup will warm a chilly night

Cooler nights call for warmer meals – like this Rich Potato and Leek Soup. Made without a drop of cream, this savory soup is a surprisingly smooth, silky and a delight perfect for this time of the year.

As temperatures start thinking about getting cooler, give your evening a little “Ahhhhhhhhh” with this simple soup.


Ingredients …

3 tablespoons olive oil

1 onion, diced

3 leeks, white and light green parts sliced

3 carrots, peeled and diced

3 stalks celery, finely chopped

3 cloves garlic, minced

5 small or 3 medium russet potatoes, peeled and diced

Salt and pepper, to taste

1 tablespoon fresh thyme, chopped

5 cups vegetable broth


Parmesan Croutons

2 cups whole wheat bread cut into 1″ chunks

2 Tablespoons olive oil

¼ cup shredded Parmesan cheese

salt and pepper, to taste


Preparation …

In large soup pot, add olive oil over medium-high heat.

Add onion, leeks, carrots, celery, garlic, and potatoes, season with salt and pepper, and cook until softened, about 10-12 minutes.

Add thyme and vegetable broth, and bring to a simmer.

Reduce heat and let cook for 15 more minutes, until potatoes are softened.

Using an immersion blender or high-powered blender, puree until smooth.

Parmesan Croutons

Preheat oven to 375 °F.

Add olive oil to a bowl, then add bread cubes, tossing to coat.

Toss with cheese and season with salt and pepper.

Place on baking sheet and bake in preheated oven for 8-10 minutes, until golden.

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