Skill Level: Beginner. Serving Size: 10-12 oz. 
Course Soup
Total Time 45 minutes
Servings 6
Calories 200kcal


  • 1 T. olive oil
  • 10 each garlic cloves, whole
  • 3 ½ cups leeks, chopped
  • 1 small red onion, julienned
  • 5 each red potato, small, each cut into 8 pieces (large dice)
  • 6-8 cups vegetable stock, fill to just covering/reaching potatoes in pot
  • to taste salt and pepper


  • Bring large stockpot to medium high heat.
  • Add olive oil and garlic cloves. Cook for 2 minutes.
  • Add leeks and onion, stir. Cook 3-4 minutes.
  • Add potatoes followed by the vegetable stock. Add liquid so it just covers or reaches the potatoes.
  • Bring heat up so the soup begins to simmer.
  • Simmer until potatoes are fork tender, about 15 minutes.
  • Cut the heat (turn the heat source off). Use immersion blender to puree the soup.
  • Season with salt and pepper to taste.


Nutrition Information: This soup is rich in potassium, fiber and other micronutrients that support cellular health. Gluten-free, nut free, dairy free.
Calories: 200, Fat: 3g, Protein: 5g, Carbohydrates: 39g, Fiber: 4g, Added Sugar: 0g, Sodium: 550mg