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Roasted Leek and Potato Soup Recipe


This is one of the best simple and inexpensive soups that I have whipped up over the years. Rich in dietary fiber, vitamin K, manganese, vitamin B-6, vitamin C, calcium, and carotenoids, it's as nutrient-rich as one can hope for in a mouthwatering, restaurant quality soup.


2 individual stalks of leeks
The equivalent of 3 medium size Yukon gold potatoes
Your favourite cooking oil
Any type of broth
Sea salt
Green onions, chives, or parsley for garnishing


1. Preheat oven on bake to 400 degrees F.

2. Wash and cut potatoes into bite-size pieces. Cut leeks in half and then lengthwise, give all layers a good rinse, then cut half exposed stalks into 2-3 inch lengths.

3. Arrange cut leeks on a baking tray. Add cut potatoes on top. Add a drizzle of oil, season with sea salt, give the baking tray a good shake to distribute the oil, then bake for 35 to 40 minutes or until the potatoes are tender and the leeks are slightly caramelized.

4. Transfer baked potatoes and leeks into a soup pot, add enough broth to cover, simmer for 10 minutes, then blend with a handheld blender or in batches in a regular blender.

Enjoy this nutrient-rich, restaurant quality soup!

Additional Photos:

Washed and cut potatoes and leeks in baking tray before being baked:


Baked potatoes and leeks with broth before being blended:



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