Go Back

Leek and Potato Soup - Whole Food Plant Based

Author: Molly Patrick of Clean Food Dirty Girl


  • 2 leeks sliced
  • 5 russet potatoes peeled and diced
  • Enough water to cover the veggies by 1 inch
  • 1 teaspoon garlic granules
  • 1 teaspoon dried dill
  • Lots of turns of fresh cracked black pepper


  • Place the sliced leeks and the diced potato in a large soup pot and cover with water so that the water covers the veggies by about 1 inch.
  • Bring to a boil, turn down heat and simmer for 15 minutes.
  • Allow soup to cool for about 20 minutes and then in batches, blend it until it’s creamy and smooth.
  • In one of the batches, add the salt, garlic and dill and blend until combined.
  • When all the soup is blended (you will have to pour the blended soup into a separate pot or large mixing bowl) add the black pepper and stir.
  • Serve right away or put in containers and store in the fridge.