Recipe for Potato and Leek Soup

On my Instagram and Facebook I follow people who share pictures of interesting food. My friend Paul often posts pictures of the soups he makes from vegetables he grows in his garden so I asked him to share the recipe for his favourite potato and leek soup.

This is what he sent me –

In the quiet days in between holidays, with fresh leeks still in the garden and a bag of The Little Potato Company’s yellow spuds in cool dark storage, I decided to bring them both together into what has become my most popular soup, a classic Leek and Potato.


  • 2 tablespoons butter or extra virgin olive oil
  • 3 medium potatoes, any type, peeled and cut into small cubes
  • 3 leeks, white and light green parts only, washed and sliced into thin rings
  • 1 1/2 teaspoons of salt and a grind of freshly ground black pepper (to taste)
  • 4 cups chicken, beef or vegetable stock

Instructions – 

  1. Melt the butter in a stock pot or large Dutch oven.
  2. Add the cubed potatoes and sliced leeks to the pot. Stir them to coat with butter. (Make sure the leeks are not getting browned.)
  3. Add the broth. Increase heat to high to get the soup up to a boil.
  4. Shortly after getting to the boil, lower the heat and let the soup simmer for 20 minutes (or long enough to let the potatoes cook through)

If you want to, you can use a submersion blender and blend the soup right in the pot or you can pour it into a blender and give it a whirl to make it a bit more creamy (Editor’s note – I use a Vitamix to blend soups like this one)

You can easily modify this soup by adding kale or other greens to it to give it an extra “healthy kick”.

Easy, healthy and full of flavour. This is a winner soup.

Roasted Root Vegetables Casserole

It is now officially winter. Although the days are now getting longer, unless you live in Southern California, you are not able to get much locally grown produce (other than kale) from your garden or your green grocer.

Therefore, if you want to lighten your carbon footprint, you can eat more roasted root vegetables like carrots, potatoes, beets, yams, and things that keep well, things like squash.

And that’s exactly what I did yesterday evening for our post-Christmas dinner – a big old casserole dish of roasted root veggies.

Roasted root vegetables prepped

To prepare the veggies, I cut the selection of root veggies including carrots, beets, potatoes, yams, and onions into approximately 1/4″ slices and then a big chunk of a winter squash cut into 2″x 2″ pieces.
Roasted root vegetables

I arranged them on edge in my baking dish, drizzled lots of olive oil over them, gave them a generous grind of black pepper and a shake of sea salt, then fired them into the oven which was preheated to 400°.

Roasted root vegetables in the oven About 45 minutes later I tested the roasted root vegetables with a fork and found them to be soft to the touch. I took them out, drizzled a little more olive oil over them and let them cool off for a couple of minutes before plating them.

Perfectly cooked veggies

They were delicious! Perfectly tender to the fork with a wonderful earthy aroma and flavour. Plated roasted root vegetables

The best part was how easy this dish was – slice up a selection of root veggies, arrange them in a baking dish and fire them into the oven. And 45 minutes later a lovely meatless dinner was served.

*Yes, I understand that not all root veggies are grown locally. Sweet potatoes and yams are typically imported but I am talking about the spirit of eating with the seasons. Winter time is a good time to enjoy root veggies. Give it a try.