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Leek and Potato Soup

Photo by Hetal Sheladia

Photo by Hetal Sheladia

Recipe and photo by Hetal Sheladia!

A simple and soup-er tasty potato and leek soup to warm you up this winter. Instead of a side of mashed potatoes, try pairing your favorite chicken or roasted meat dish with this delicious soup!


  • 2 Tbsp unsalted butter or olive oil

  • 2 leeks, washed well and thinly sliced

  • 1 sprig of thyme

  • 1 large Russet potato, peeled and cubed into 1-inch pieces

  • 3 c vegetable or chicken stock

  • 3/4 c milk 

  • Salt and pepper, to taste

  • 1 Tbsp of chives, for garnish


  1. Add butter to a large saucepot over medium heat. Once the butter has melted add sliced leeks and mix well. Season with a little salt and sautée for 3 minutes.

  2. Add the spring of thyme, cubed potato, and vegetable stock. Stir and cover. Simmer over low heat for 20 minutes, stirring occasionally.

  3. Stir in milk and blend the soup until smooth. Serve while hot, season with salt and pepper to taste, and garnish with fresh chopped chives. 

Recipe Notes

Dirt and sand get trapped between all the layers of the leek so be sure to wash them very well!  

You can use an immersion blender to smooth out the soup. If you use a regular blender be sure to release the steam by opening the top in between pulses.