Potato Leek Soup

A classic and delicious soup made simple with our new Trimmed Leeks!
Not yet in your store? Ask your grocer to carry them!
Yield: 4-6 Servings


  • 3 tablespoons unsalted butter
  • 1 sweet onion - chopped
  • 1 package Olivia’s Organics Trimmed Leeks - thinly sliced
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 3 pounds russet potatoes - cut into 2-inch chunks
  • 6 cups vegetable broth
  • Salt and pepper to taste
  • 1 cup half and half


  • In a large saucepan, melt the butter and add the onion and leeks. Sauté approximately 5 minutes until softened, without letting the leeks brown.
  • Add rosemary, thyme, potatoes, broth, and season with salt and pepper.
  • Cover the pan, bring to a boil and then reduce to a simmer for approximately 20 minutes. 
  • Using an immersion (stick) blender, blend soup to desired consistency (smooth or chunky). Stir in the half and half and serve.

Categories: Soup, Leeks