Creamy Potato Leek Soup

Serves 4


  • 2 tbsp. extra virgin olive oil
  • 1 large leeks, sliced into rounds
  • 2 stalks celery, chopped
  • 1.5 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. dried dill
  • 1/2 tsp. dried thyme
  • 1 lbs. potatoes, chopped (about 4 medium)
  • 3 cups filtered water


  • Cooked or smoked salmon
  • Chopped fresh parsley

Heat a 6 to 8-quart pot over medium heat. Add the oil, then add leeks; sauté for about 4 to 5 min to soften, being careful not to brown. Add celery, carrots, salt, pepper and herbs; sauté 5 to 10 min more to soften the vegetables and deepened the flavors. Add potatoes and water, and simmer for about 45 min.



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