Perfect-For-Winter Sneaky Greens Potato Leek Soup

We hate to admit it, but we at Sneaky Greens are not huge fans of winter. We're happier with spring harvests, summer strolls at the farmer's market, and wearing far less layers. One great thing about winter, though, is that we get to make some of the best cold weather soups to warm us and our families up right down to our toes.

One of our favorite-of-favorite soup recipes, potato leek soup, is a quadruple threat: it's rustic, hearty, filling, AND healthy. Plus, it's gloriously cheap to make. With the exception of a quick grocery stop for leeks, you probably have most of the ingredients hanging out in your pantry already (lucky them to be used for a meal so nutritious and good!). Pair this quick soup with a salad or toasted sandwiches for a perfectly warm weeknight meal.

This makes a lot of soup (at least 4 servings).


  • 2 cups potatoes (about 4 large potatoes), chopped into cubes
  • 1 large white onion, chopped
  • 1 1/2 cups leeks (about one bunch), chopped, with dark green stems and roots removed
  • 1 1/2 cups vegetable broth or stock
  • 1 1/2 cups of water
  • Extra virgin olive oil (or plain ol' olive oil—whatever you've got!)
  • 1 teaspoon cumin
  • ½ teaspoon red chili flakes
  • 1 teaspoon fresh chopped garlic or Sneaky Greens Organic Garlic
  • 1 teaspoon Sneaky Greens Himalayan Pink Salt
  • Sneaky Greens Organic Black Pepper to taste
  • One bay leaf, if you've got it
  • A sprinkle of fresh or dried rosemary, if you've got it
  • A glug or two of almond milk or coconut milk for added creaminess (optional)


  1. In a large soup pot or dutch oven, heat about two teaspoons of oil. Add the chopped leeks, onion, and bay leaf (if you've got it) and cook on medium heat until shiny and softened. Be sure not to let the leeks brown.
  2. While the leeks and onions are cooking, chop up the potatoes and add them to the pot. Cover and cook for about ten minutes or until the potatoes are just starting to tenderize.
  3. Add the vegetable stock, water, cumin, red chili flakes, garlic, salt, pepper, and rosemary (if you've got it). If you like your soup thicker, you can cut down on the water.
  4. Cover the pot again, reduce the heat to low and cook for about more 30 minutes. During this time you can prep the rest of your meal or just sit back and enjoy the amazing smell of this soup.
  5. Using an immersion blender or a regular blender, blend the soup together to your preferred smoothness and serve. For a little extra kick, sprinkle some extra chili flakes and/or pepper on top.

Recipe originally adapted from The Veggie Indian.