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Potato Leek Soup with Frizzled Leeks

A comforting bowl of goodness for any night of the week!

Course Soup
Servings 4 bowls


  • 1 leek
  • 1 shallot
  • 1 clove garlic
  • 1 really big Russet potato
  • 1/2 teaspoon vegetable broth powder
  • 1 pinch thyme
  • 3 cups water (or stock)
  • Salt, a pinch or two


  1. Clean the leeks. Be sure to peel back the outer layers and get all of the dirt out. Use the white and green parts and cut up into small pieces. Save a piece from the lighter green part for the frizzled leek garnish.

  2. Peel and slice the shallot.

  3. Add the leeks and shallots to a soup pot. Dry sauté until they start to brown. Deglaze the pot with a little bit of water.

  4. Press the garlic into the pot and stir around. When fragrant, add the vegetable broth powder and thyme. 

  5. Peel and cube the potato. Add to the soup pot. Season with salt. 

  6. Add the water and bring to a boil. Cover and cook until the potatoes are soft. Turn off the flame.

  7. Use an immersion blender to blend the soup until smooth. 

  8. To make the frizzled leeks, slice the leeks into short sticks. 

  9. Add olive oil to a pan and when it starts to shimmer, add the leeks. Cook until browned. Drain on a paper towel.

  10. Serve soup garnished with frizzled leeks. Enjoy!