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This recipe is perfect for a cold winter day when you're craving comfort food, but don't want to bog down your liver with all the fat that usually comes with it. You can't really go wrong with this recipe. It's easily adaptable. I use golden potatoes (because they're my favorite), but you can use other varieties as well. You can also adjust the herbs to your preferences.


  • 3 leeks, carefully washed, sliced (White & green parts. Save the dark green tips for making vegetable stock.)
  • 5 medium golden potatoes, steamed, roughly chopped (Alternatively, you can use uncooked potatoes. Allow more time in step 4 for the soup to simmer until the potatoes are cooked through.)
  • 3 cloves garlic, diced
  • 1 small sweet onion, chopped
  • 6 cups vegetable stock (Look for brands with no additives or make your own. Notes below.)
  • 1 tsp salt
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 cup fresh parsley


  1. Add a little veggie stock to a warm stock pot. Add the leeks, onion & garlic. 

  2. Allow to simmer on low heat until soft, about 5-10 minutes. Add more veggie stock as needed to prevent sticking.

  3. Add remaining vegetable stock, potatoes, salt, thyme, oregano.

  4. Heat until warmed through, about 10 minutes. Add the fresh parsley.

  5. Blend with an immersion blender or transfer to a food processor/blender and blend until smooth.