expand navigation

We love cooking—and we know you do too! Discover our favorite recipes and create something delicious.

Leek and Russet Potato Soup 22 January, 2018 | Appetizers & Sides, Sauces & Soups

Share this Recipe



  • 2 medium leeks, roughly chopped
  • 4 cloves minced garlic
  • 4-6 medium Russet potatoes, peeled and diced
  • 4 Tbls olive oil
  • 2 quarts vegetable stock
  • 1 Tbls chopped fresh thyme
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1 cup unsweetened coconut milk


In a large stock pot, heat olive oil over medium heat. Add leeks, sauté 5 minutes stirring constantly. Add garlic, sauté another 2-3 minutes. Add potatoes and cook 5 minutes. Add stock, cook until potatoes are tender, 15-20 minutes. Add thyme, cook another 5 minutes. Remove from heat. Ladle small batches of soup into a blender, pouring blended mix into another pot. Add cream, salt and pepper to taste.

Recipes Home
Welcome to the New Leaf Community Markets Recipes

Discover recipes on organic and natural foods, nutrition, and cooking, from expert chefs and the local community!