A healthy soup recipe that is loaded with vegetables and easily made dairy and gluten-free. Made in under 30 minutes with a few simple ingredients, it’s perfect to batch prep at the beginning of the week for lunch during the week.

5 mins
20 mins


  • Large bowl
  • Dutch oven
  • Immersion blender
  • Whisk


  • 2 (about 4 cups) leeks, chopped
  • 3 Tbsp unsalted butter
  • 1 tsp garlic, minced
  • 1/2 tsp dried parsley
  • 1/4 tsp dried thyme
  • 1/4 tsp black pepper
  • 1.5 lbs Little Potatoes, chopped
  • 4 cups low sodium chicken or vegetable broth
  • 1/4 cup heavy cream
  • 1 Tbsp corn starch


  • Step 1

    Cut the dark ends and the roots off of the leeks. Halve the leeks lengthwise and slice thinly. Place in a large bowl of water and wash thoroughly.

  • Step 2

    Melt butter in a 3 to 4 quart Dutch oven or soup pot. Drain leeks and add to the melted butter. Sauté for five minutes or until wilted, stirring occasionally.

  • Step 3

    Add garlic, salt, parsley, thyme, and pepper and cook one minute.

  • Step 4

    Stir in potatoes and broth and bring to a simmer over high heat. Reduce heat to medium-low, cover, and simmer until potatoes are tender, about 10 to 15 minutes.

  • Step 5

    Remove lid and use an immersion blender to purée all or part of the soup (or use a blender if you have one that is intended for hot liquids).

  • Step 6

    Whisk together cream and corn starch. Stir into soup and simmer a couple of minutes until slightly thickened. Serve.