Leek and Potato Soup

Leek and Potato Soup

I must admit, the only word that can be used to describe me today is “lazy”. I am not entirely sure what contributed to this state. It could be the rainy weather outside, or the ever-growing list of to-do tasks that is so overwhelming that even the thought of looking at it makes me tired. Whatever the reason, I had a slight moment of panic when I realized that we don’t have much food in the house for dinner, and the grocery store trip seemed just as complicated as looking at the to-do list. What does a lazy person do in this situation? I decided to go shopping in my pantry. There had to be something in there to throw together quickly and return to the couch, and my book.

I was in luck! I found leeks, which were bought for another purpose, but can be re-stocked another, more inspired day. I also found potatoes, ever-present carrots, and a can of navy beans. Perfect! A little bit of nutrition, protein, and starch to fill us up. Why not throw it all together in a pot and make a soup. So I did just that. The outcome was a meal that nobody would know was thrown together in 30 minutes.

This hearty, thick, leek and potato soup is sure to please everyone that tries it. It’s perfect for lunch or dinner with some salad on the side. This evening we ate it curled up on the couch, covered with a blanket, listening to the sound of rain hitting the window. Now I am going back to my book, I’ve decided to give in to my mood. I think we should all allow ourselves to be lazy, at least occasionally.

Leek and Potato Soup

Leek and Potato Soup


Makes 4 servings

Prep time

Active time:

Total time:

How it's made

Preheat oven to 400°F (200°C)


1 garlic bulb


Peel the outermost skin off the garlic while preserving the integrity of the bulb. Cut off the top of the garlic (the side with the pointy neck) so you just barely cut the tips off each clove, and place in the ovenproof dish. Drizzle with olive oil and bake for 15 minutes, until garlic is roasted. Take out of the oven, set aside and let cool.

1 tbsp olive oil


3 tbsp olive oil


Heat the oil in a large pot over medium heat.


3 large leeks, diced


Once the oil is hot, place the vegetables in the pot and cook for about 10 minutes.

3 large carrots, chopped

2 lb potatoes, peeled and diced


6 cups vegetable stock


Add to the pot and bring to boil. Once boiling, lower the heat to medium-low and cook for 20 minutes.

2 bay leaves

1 tsp salt

¼ tsp pepper


1 14oz can navy beans (or 1¾ cup cooked beans if cooking your own)


Add to the pot and cook for another 10 minutes.


Take the soup off the heat and remove the bay leaves. Peel the roasted garlic and add to the pot. Use the immersion blender to blend the vegetables to create a thick soup. Alternatively, the same effect can be achieved by mashing the vegetables with the potato masher, or transferring them into the food processor and mashing them by pulsing a few times. If you have taken the vegetables out of the broth, place them back in, stir well and enjoy.

Helpful tips

This soup can be stored in the fridge for up to 3 days. To reheat, cook over the medium heat for about 10 minutes, or until warmed up. Try serving this soup with Kale and Apple Salad with Beets and Walnuts, Avocado and Tomato Salad with Lime Dressing or even half of a Vegan Reuben Sandwich for a complete lunch or dinner.