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Potato-Leek Soup

Active Time: 20 minutes / Cook Time: 30-35 minutes / Total Time: 35-40 minutes

Makes 4 servings

Potato Leek Soup.JPG


  • 3 large leeks, white and light green parts only
  • 2 tablespoons ghee
  • 2 lbs. potatoes (Yukon gold or Russet)
  • 4 cups low-sodium chicken broth
  • 1 teaspoon fine sea salt, divided, plus more to taste
  • 2 sprigs of fresh thyme, or 1/2 teaspoon dried
  • 1 bay leaf
  • 1/4 cup chopped fresh parsley
  • ground black pepper, to taste


  1. Prep the leeks: cut the root ends off, slice lengthwise, and holding one end firmly so the layers do not completely separate, “fan” out the layers under running water. Switch the end you are holding and repeat. Chop leeks into ½” pieces.
  2. In a large saucepan, heat the ghee over medium-low. Add the leeks and ½ teaspoon salt and stir to coat. Cook, stirring occasionally, until the leeks are softened, about 10 minutes. Do not let leeks or ghee brown; reduce heat to low if necessary.
  3. While the leeks are cooking, peel the potatoes and dice into ½” pieces. Prep the other ingredients.
  4. Add potatoes and broth to pan; broth should just cover the potatoes. If necessary, add water. Add ½ teaspoon of salt, thyme sprigs, and bay leaf, and bring to a low boil. Reduce the heat and simmer for 20-25 minutes or until potatoes are tender.
  5. Remove the thyme sprig and bay leaf, and blend the soup; you can blend all or part, depending on desired consistency. Add parsley and pepper. Taste and adjust salt.
  6. Divide soup into 4 airtight containers and place in refrigerator for lunches on Days 1 and 3.