A healthy outside starts with a healthy inside!

Book an Appointment

"We believe being healthy does NOT require a prescription.” Michelle Sanderbeck, ND

Potato Leek Soup

Monday, November 13, 2017

There is only one word to describe this soup—comfort. It’s thick, creamy, and bursting with flavor. Leeks are often underutilized in the kitchen, but they’re a phenomenal source of vitamins and antioxidants, not to mention quite delicious.

  • 1 tablespoon olive oil
  • 4 leeks, sliced
  • 3 garlic cloves, chopped
  • 4 russet potatoes, cubed
  • 4 cups vegetable broth
  • 1 (14-ounce) can white beans
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • Sea salt and pepper, to taste

Sauté leaks in oil over medium-high heat for about five minutes, until softened.

Add garlic and potatoes and sauté two more minutes.

Add broth, beans, and spices.

Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes.

Remove from heat and puree mixture in a blender. If soup is too thick, add water until desired consistency is reached.

Add salt and pepper, to taste.

Recipe courtesy of The Chopra Center

Recent Posts


dr axe Lemon juice Roast Chicken vegetables cashew bell pepper gluten free Almonds tomato paste Chicken Ginger croutons spicy salmon salad peppers carrots cauliflower crust Shallot Giada's Herbed Quinoa sourdough bread Cinnamon garlic Reggiano Cheese rosemary hummus quesadillas tomatoes protein powder olive oil pumpkin pasta pie crust cheese beets Carrot Squash yogurt Guacamole walnuts eggs hoisin sauce Fruit Smoothie Southwestern Salsa spinach roasted Roasted Brussels Sprouts roasted veggies cranberries sandwiches potato greek yogurt peaches Guacamole Toast zucchini croissants apple clove Arugula chard leaves curry powder black bean mayo raisins Organic 3-Bean & Vegetable Soup chia seeds white beans chili pomegranate roasted carrots almond butter horseradish sugar white wine vinegar coconut gorgonzola Salsa pistachios onion Honey Chipotle cumin pomegranate molasses goat cheese dressing soup tahini casserole chicken salad apple cider vinegar bacon butter Gazpacho cloves stir-fry ACV roasted beets avocados Bartlett pears garbanzo beans honey vanilla bean Italian seasonings parsley thyme Glaze Wraps apricots paprika pecans cucumbers bell peppers macaroni salad medjool dates sunflower seeds banana sweet potatoes almond milk Chicken and Broccoli Stir-Fry lime pastry cream kalamata olives pumpkin puree Beet-and-Apple Salad Zucchini Parmesan Crisps hash browns MACA red wine vinegar pear tomato juice cucumber oregano Broccoli ham lemon Gruyère cheese Salmon eggplant summer berries Kiwi cashews chicken broth gnocchi brussel sprouts cambozola green beans quinoa grapes