Savory Herb Creamy Potato Leek Soup

  • Author: Kathy Carmichael
  • Yield: 6 servings 1x


Savory, filling and full of warmth and goodness, this soup with fulfill your comfort food desires.



  • 1 Large white onion, chopped
  • 2 Large leeks, cleaned, trimmed, and chopped (leeks are a very dirty veggie, so make sure you slice them down he middle and wash the layers)
  • 2 cloves garlic, minced
  • 4 regular sized baking potatoes, washed, skin on; slice into equal bite sized pieces
  • 2 cups Frozen Ore Ida Diced Hash Brown Potatoes; or two cups more chopped baking potatoes
  • 1/4 cup chopped fresh rosemary
  • 1/4 cup fresh chopped parsley
  • 1/2 cup fresh chopped chives (reserve 1/4 cup to put on soup after it is cooked to serve)
  • 1/3 cup nutritional yeast
  • 8 cups organic vegetable broth
  • 2 teaspoons cayenne pepper
  • 2 teaspoons fresh ground pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Salt  and pepper to taste


  • Sauté garlic, chopped leeks, and onions  garlic powder and onion powder for 10 minutes or until brown
  • I wash the potatoes before I cook them and after. I do this to make sure all the dirt is removed, so it doesn’t become part of the soup. I leave the skin on because of the vitamins and minerals,  but I don’t want to eat dirt
  • Add 4 cups of organic vegetable broth; boil
  • Add the potatoes and cover with another 4 cups of organic vegetable broth and boil again
  • Turn down to simmer and add the remaining  herbs and spices
  • Do not cover
  • Cook for 30 minutes; uncovered until potatoes are soft
  • Using an emulsion blender, blend the soup until all the leeks, onions, and potatoes are thick and creamy. You should not have chunks
  • Now, add the frozen potato chunks or additional fresh potatoes. If you use frozen potatoes, cook for another 20 minutes on simmer; if you are using fresh potatoes you will need to simmer for 60 minutes.
  •  Serve in soup cups with fresh chives on top (the extra you reserved)