Potato Leek Soup

Deliciously filling and so quick to make – try it today!


3 tbsp extra virgin olive oil
1 onion (chopped)
1 1/2 c leeks (sliced thinly)
3 Yukon Gold Potatoes
6 c vegetable stock (1.5 L)
3 bay leaves
2 sprigs of fresh thyme
1/2 lemon, juiced
sea salt
Bragg’s liquid aminos


Heat the oil in a large soup pot over medium high heat. Add onions and leeks and sauté until soft, about 3 minutes. Add potatoes, season and stir, coating well. Add the stock, bay leaves and thyme and cook until potatoes are very soft. Puree soup in a blender or food processor, adding lemon juice and seasoning to taste.

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