Potato Leek Soup

Comforting Little Potato and leek soup ready in less than 30 minutes! This recipe is vegan and gluten free too.


Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }


To a large pot over medium heat, add canola oil, leeks, onion and garlic. Cook for 3 to 4 minutes, stirring often, until softened.

Add salt, parsley, thyme and paprika and cook one minute.

Add potatoes and vegetable broth and bring to a simmer over medium-high heat. Cover, reduce heat to medium, and cook for 8 to 10 minutes or until potatoes are tender.

If desired, use an immersion blender (or food processor) to puree some or all of the soup for a creamier texture.

Garnish with fresh parsley if desired and serve.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.