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Cream of Leek and Potato Soup

Topped with roasted crispy leeks, this soup is light and flavorful – inspired by spring! Serve hot or cold.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 2 tbsp butter
  • 2 bunches Queen Victoria leeks sliced (white and light green parts only)
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 4 cups vegetable broth sodium-reduced
  • 1 lb potatoes peeled and chopped
  • 2 sprigs thyme fresh
  • 2 each bay leaves
  • 2 tbsp whipping cream
  • 2 tbsp lemon juice
  • 1 pinch nutmeg
  • 4 tsp canola oil
  • 1 tsp all-purpose flour
  • 4 tsp fresh chives finely chopped


  • Pre-heat oven to 425 degrees. Melt butter in saucepan over medium heat; cook half of the leeks and 1/4 teaspoon each of the salt and pepper for 8-10 minutes, or until lightly golden brown and tender.
  • Stir in broth, potatoes, thyme, and bay leaves; bring to boil. Reduce heat to medium-low; cook for 15-18 minutes or until potatoes are tender. Remove thyme and bay leaves. Stir in cream; cook for 1-2 minutes or until heated through. Using hand blender, puree until smooth. Stir in lemon juice and nutmeg.
  • Meanwhile, pat remaining leeks dry with paper towel; toss with oil. Sprinkle with flour and remaining salt; toss until evenly coated. Arrange in single layer on parchment paper-lined baking sheet. Bake, turning once, for 8-10 minutes or until golden brown. Let cool completely.
  • Divide soup among 4 bowls. Top with crispy leeks, chives, and remaining pepper.