Hearty & Delicious Potato Leek Soup
Serves 6 | 1 hour
I’ve refined this flavorful and delicious soup recipe over many years. My daughter has always loved this soup and begs me to make it, even to this day. I recently made a batch and gave her half. She was in heaven!
The secret ingredient is the Deliciously Dill seasoning (Spice Hunter)! It makes a good soup taste absolutely incredible.
![](https://www.3ho.org/wp-content/uploads/2022/07/potato-leek-soup.jpg)
Ingredients
- 2 Tbsp olive oil
- 2 Tbsp butter or ghee
- 8 medium Yukon potatoes (3 lbs), peeled and chopped into 1″ cubes
- 4 medium leeks, split horizontally and wash; remove tough greens, thinly slice
- 1 medium yellow onion
- 6-8 cloves garlic, minced
- 3 large carrots, peeled, sliced lengthwise into quarters; then into soup size pieces
- 1 bunch Broccoli crowns, chopped, lightly steamed, and added at the end
- 4 cups Imagine No-Chicken Broth
- 2 Not-Chick’n bouillon cubes (Edwards & Sons)
- 2 cups filtered water
- 2-3 tsp dried thyme, or 2 Tbsp chopped fresh thyme
- 3 large bay leaves (remove before blending)
- 2-3 Tbsp Spice Hunter Deliciously Dill (Take off lid with holes to get the bigger pieces of lemon to pour out. It really adds incredible flavor!)
- 1/2 fresh lemon, squeezed and added when soup is done (I threw in the lemon skin too)
- 1/8 tsp cayenne (Taste soup first; add a pinch or two more if you like heat)
- 1 tsp sea salt (taste and adjust)
- 1/2 tsp black pepper, more to taste
- Fresh parmesan and finely chopped parsley for topping each serving
- 3 oz organic baby spinach, sliced thin, and added at the end to pot of soup, or individually to each bowl.
Intructions
- Heat olive oil in a large soup pot over medium heat.
- Split leeks horizontally, wash the leeks well! They are very dirty on the inside. Remove tough dark green tops and thinly slice the leeks.
- Add leeks and potatoes, and sauté for about 5 minutes, stirring constantly.
- Add in carrots, thyme, salt, pepper, and dill; sauté for another 5-10 minutes.
- Add veggie stock and bring soup to a near boil. Reduce to low heat, cover pot, and cook on a simmering low boil for about 30 – 45 minutes. (When veggies are very tender, remove bay leaves and puree 1/3 of the soup in a blender to give the soup a nice creaminess.)
- Taste, and add more salt, or other seasonings as needed.
- Garnish each bowl with a little fresh chopped spinach and parmesan cheese; serve with a crusty sourdough bread.
Notes
Blending Hot Liquids: I like using my hand-held Immersion Blender. If using a standard blender to purée the soup, fill the blender only halfway with hot soup, cover the lid with a dishtowel, and hold the lid down tight; blend until smooth. Pour blended soup back into soup pot (you can also cream the whole soup).