Roasted Potato Leek Soup

By Kyla Miller, R.H.N;

This week started getting colder in Canada. We’ve hit November and there is no going back. Winter is on its way. So what else to do but make an awesome hearty soup. We weren’t sure what kind of soup we wanted, so we looked in the fridge to see what we had. Potatoes, leeks, onions. Perfect!

Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables, which are full of antioxidants and are known for their health-promoting compounds. Leeks are especially high in folate which supports our cardiovascular system by keeping our levels of homocysteine in proper balance. When preparing leeks, cut off the green tops and the root. Remove the outer tough leaves if desired.

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Roasted Potato Leek Soup


3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts. Chop.
2 tbsp butter
1 medium onion, chopped
1 garlic clove, minced
6 cups chicken or vegetable stock
2 lbs potatoes, peeled and diced into half inch pieces, roasted
1 tsp fresh sage, finely chopped
salt and pepper to taste


1. Cook leeks, onions and garlic in butter in a large sized sauce pot. Cover pan, cook on low heat for 10 minutes. Check often. Do not brown the leeks.

2. Meanwhile, roast potatoes in a cast iron skillet until cooked.

3. Add stock and potatoes. Bring to a low simmer and cook for 20 minutes. Add sage, salt and pepper and simmer for another 5 mins.

4. Scoop soup mixture into a blender, puree and return to pot. Add salt and pepper to taste. Enjoy!

5. Optional: Only puree half of the soup mixture for a chunkier version.

    Your question: Do you have any favourite soups? (post your comments below)

    About the Author : Kyla Miller is the co-founder of and founder of She has overcome illness through dietary/lifestyle changes, and practicing a positive mindset daily. Kyla is a Registered Holistic Nutritionist and is currently studying to become a Reiki Master.


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